mexican lettuce cups

Mexican Lettuce Cups


This recipe is great for summer and winter months! its easy to do and will have the whole family begging you to cook it every bloody week! The great thing is there will be leftovers for two dinners! less work for you!

  • Gluten-Free
  • Serves: 6

Ingredients Chilli Con Carne:

  • 2-5 tbsp Hermes or Demeter or Smokey Jerk BBQ Hot Sauce
  • 1kg lean beef mince (Make it vegetarian and use prawns instead)
  • 2 x Brown onions
  • 2 x tbsp Minced garlic
  • 400g Tinned crushed tomatoes
  • 1 x tbsp Coriander powder
  • 1 x tbsp Cumin powder
  • 1-2 x tsp Chilli powder
  • 1 tsp Smoked paprika powder
  • 3 x tbsp Gluten-Free Worchester sauce
  • 2 x Fresh red chillies
  • 1 LTR Gluten-Free beef stock
  • 1 x Tin black-eyed beans
  • Handful Fresh coriander stalks
  • 1 x Red capsicum (chopped finely)
  • Season with salt & pepper
  • 2 x tbsp Olive oil

Guacamole Ingredients:

  • 4 Small avocados (peeled & stone removed)
  • 4 x tbsp Minced garlic
  • Season with salt & pepper

Salsa Ingredients:

  • 1 x Tin mixed beans (drained & washed)
  • ½ x Tin sweet corn kernels (drained & washed)
  • 1 x 200g Tin pineapple in juice – Reserve 2 tbsp of the juice (chopped finely)
  • 1/3 x Red onion (diced finely)
  • 1 x Red chilli (diced finely)
  • Small handful fresh coriander (chopped finely)
  • 200g Cherry tomatoes (sliced in half)
  • 1 x tbsp Olive oil
  • 2 x tbsp lime juice
  • Season with salt & pepper

Serve Ingredients:

  • Rice (cooked with turmeric to make yellow)
  • Sour cream
  • Iceberg lettuce cups (cut to size required & washed & drained)
  • Lime (cut into wedges)
  • Fresh coriander (chopped finely)

Instructions Chilli:

Get your blender and pop in onions, coriander, olive oil, spices, garlic, Worcester sauce, red chilli and blend into a paste.

Get a large pan onto a medium heat with oil.

Pop in the paste mixture and cook for around 3 minutes.

Next, add the beef minced and break it up and cook until browned, 5-6 minutes.

Now add in the beef stock, tomatoes, one of the hot sauces, capsicum, black eyed beans, and seasoning.

Bring to the boil sand then lower the heat and cook for around 2-3 hours on a simmer, until the liquid is reduced and nice and thick.

Taste and re-season if required.

Instructions Guacamole:

Pop all ingredients into a bowl and break up with a fork, until the texture you require.

Instructions Salsa:

Pop everything into a large bowl and mix well.

Instructions Serving The Mexican Lettuce Cups:

Get your lettuce cups and pop in the rice to one side, the chilli next to the rice, sour cream over to one side and same with the guacamole and then the salsa, sprinkle coriander over and pop on the lime wedge, now bloody enjoy it!

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