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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
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Ingredients
1x
2x
4x
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Original recipe (1X) yields 4 servings
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1 tablespoon avocado oil or other vegetable oil
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1 bunch green onions
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1 pound lean ground beef
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1 teaspoon kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 pinch cayenne pepper, or to taste
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1/2 teaspoon oregano, preferably Mexican oregano
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1 tablespoon tomato paste
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1/4 cup ketchup
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1/2 cup water
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12 butter lettuce leaves
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1/2 cup shredded Monterey Jack or Cheddar cheese
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1/4 cup diced red onion
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1/2 cup diced tomato
Directions
Add oil to a nonstick skillet, and place over high heat. Add white and light green parts of sliced green onion; reserve the darker green part for garnish. Add beef, and use a spatula to break into small crumbles, about 5 minutes.
Reduce the heat to medium-high. Add salt, black pepper, garlic powder, chili powder, cumin, oregano, tomato paste, and ketchup and cook, stirring, for about 2 minutes.
Use a spatula to smooth and pat the mixture down into an even layer. Let cook without stirring for 1 to 2 minutes more, or until the pieces of meat start to form a brown crust. Give the mixture a stir and repeat the browning process once more.
Add in the water, and continue to cook, stirring occasionally, until the meat mixture reaches your desired texture, 1 to 2 more minutes—cook briefly for a saucier version, or longer for a dryer, stickier version. More liquid can always be added to the pan to adjust if needed.
Taste for seasoning, and adjust if needed. To serve, spoon beef into lettuce cups, and garnish with grated cheese, red onion, and tomato. Finish by sprinkling with reserved dark green onion tops.
John Mitzewich
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