Mexican Style Chilli Beef with Lettuce Wraps

Mexican Style Rice with Lettuce Wraps-0058

I am trying, and not really getting on that well, to cut down on the amount of bread and wraps I am eating. I have a habit of over indulging every winter, it’s hard not to really. So rather than make my normal chilli wraps I decided to swap them out for large iceberg lettuce leaves. They are messy, crunchy, sweet and warming on a cold day. If you don’t like the Mexican Style Chilli Beef with Lettuce Wraps you can have the beef mix with rice instead. It’s a pretty versatile base.


500g Beef Mince
2 Onions Chopped
400g Tinned Chopped Tomatoes
3 Garlic Cloves, Chopped or Crushed
2 teaspoons Ground Cumin
2 teaspoons Smoked Paprika
100g Sweetcorn
1 teaspoons Cayenne Pepper
1 teaspoons Crushed Dried Chillies
2 tablespoons of Oil
Bunch Chopped Fresh Coriander
1 Iceberg Lettuce

Mexican Style Rice with Lettuce Wraps-0050

In a medium sized pan begin to sweat down your onions and garlic. Once they are soft add the mince to the pan.

Once your mince has browned, begin to add your herbs and spices. You can feel free to add more hot spices like the chilli and the sweetcorn really adds a sweet burst in every bite. Once you have stirred in all your spices, add your sweetcorn. Cook for a couple of minutes then add your chopped tomatoes.

Leave to simmer for around 20 minutes, stirring occasionally. The longer you leave it the more infused your spices will become and this dish works really well in a slow cooker too (add everything at the same time and leave it).

Once it’s cooked, add the chopped coriander and give it a good stir.

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Peel the large leaves from your lettuce, and fill them individually with a few spoonfuls of your chilli  beef mix.

Carefully roll the lettuce as you would a tortilla wrap.

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They are super messy so make sure you have some kitchen paper to hand, serve with big bowl of plain boiled rice.


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