Protein Upgrade | Speedy One-Pan Mexican-Spiced ORGANIC Ground Beef Lettuce Wraps
with Butternut Squash, Creamy Lime Slaw & Pepitas
Cooking time
15 minutes
Servings
2/4
Calories
670 /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—certified organic, so it’s better for you and the environment—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 Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 150g Shredded green cabbage
- 200g Diced butternut squash
- 1 Lime
- 1 Head of Boston lettuce
- 25g Roasted pepitas (pumpkin seeds)
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Large pan
Whisk
Oil
Salt & pepper (S&P)
Total Fat
45 g
Saturated Fat
15 g
Sodium
650 mg
Total Carb
28 g
Sugars
12 g
Protein
41 g
Fibre
7 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
