Ingredients
- Olive oil spray
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chilli powder
- 300 g lean beef mince
- 400 g can of no added salt diced tomato
- 400 g can of no added salt red kidney beans, drained, rinsed
- 8 large lettuce leaves, for serving
- 2 tomatoes, diced
- 2 carrots, peeled, grated
- 1 avocado, chopped
- ½ cup reduced-fat plain yoghurt
Method
Step 1
Heat a deep non-stick frying pan over medium and lightly spray with olive oil.
Step 2
Cook onion and celery, stirring occasionally for 5 minutes. Add cumin, paprika and chilli powder, stirring for 1-2 minutes.
Step 3
Add mince, stirring, for 3-5 minutes, or until browned.
Step 4
Add tomatoes and kidney beans. Bring to the boil, reduce heat to low and simmer, stirring frequently, for 5-10 minutes or until the mixture thickens.
Step 5
Serve mince in washed lettuce cups. Garnish with tomato, carrots, avocado and a dollop of yoghurt.
