snack

Picadillo-Style Beef and Spanish Olive Lettuce Wraps

Name: Picadillo-Style Beef and Spanish Olive Lettuce Wraps
Ingredients: 51.6 g 85% lean 15% fat fresh ground beef; 71.0 g Spanish style organic white rice, cooked; 9.2 g Spanish Queen olives stuffed with garlic, sliced; 35.5 g Tuscan kale, finely shredded (as lettuce wrap base); 18.4 g Pomodorina with fresh basil pasta sauce

Nutrition

299

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

85% lean 15% fat fresh ground beef51.6 g

Spanish style organic white rice, cooked71.0 g

Spanish Queen olives stuffed with garlic, sliced9.2 g

Tuscan kale, finely shredded (as lettuce wrap base)35.5 g

Pomodorina with fresh basil pasta sauce18.4 g

Instructions

Preheat a non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon until browned and fragrant, about 6-8 minutes.

Drain any excess fat, then stir in the Pomodorina sauce and the sliced garlic-stuffed Spanish Queen olives. Reduce heat to low and simmer for 3 minutes to allow the flavors to meld into a savory, aromatic picadillo base.

Fold in the cooked Spanish-style rice, stirring until evenly coated and heated through.

Arrange the shredded Tuscan kale leaves on a plate to serve as sturdy 'cups'.

Spoon the beef and rice mixture into the center of the kale. Garnish with a final dash of fresh cracked black pepper if desired. Serve immediately while warm.