Keto: One-Pan Mexican-Spiced Ground Beef Lettuce Wraps
with Butternut Squash, Creamy Lime Slaw & Pepitas
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
No need for tortillas, taco very much! Instead, let’s build these ketogenic handheld treats on crisp and airy leaves of lettuce. In 15 minutes, you’ll be piling on a plentiful filling of Mexican-spiced ground beef and soft chunks of butternut squash cooked in a single pan. Conjure up contrast by adding on a cabbage and radish slaw dressed with lime-spiked sour cream. Sow the seeds of satisfaction with a scattering of crunchy pepitas. Dig in, por favor!
We will send you:
- 340g Ground beef (high-protein serving)
- 100g Radishes
- 150g Shredded cabbage
- 200g Diced butternut squash
- 1 Lime
- 1 Head of Boston lettuce
- 25g Roasted pepitas (pumpkin seeds)
- 43ml Sour cream
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Milk
You will need:
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
14 g
Sodium
1700 mg
Total Carb
27 g
Sugars
11 g
Protein
42 g
Fibre
6 g
Preparation
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the squash and sauté, 1 to 2 min., until partially cooked. Add the beef; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until the squash is tender and the beef* is cooked through.
Mise en place
Meanwhile, separate the lettuce leaves. Halve the radishes lengthwise; thinly slice crosswise. Juice the lime.
Make the slaw
In a large bowl, whisk the sour cream, lime juice and 1 tbsp oil (double for 4 portions). Add the cabbage, radishes, ½ the pepitas and S&P; toss well.
Plate your dish
Divide the lettuce leaves between your plates. Top with the filling and slaw. Garnish with the remaining pepitas. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
