Snack · Spanish · 5 min
Picadillo-Style Beef and Spanish Olive Lettuce Wraps
- Calories
- 299
- Protein
- 15g
- Carbs
- 33g
- Fat
- 12g
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
Method
- 01Preheat 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.
- 02Drain 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.
- 03Fold in the cooked Spanish-style rice, stirring until evenly coated and heated through.
- 04Arrange the shredded Tuscan kale leaves on a plate to serve as sturdy 'cups'.
- 05Spoon 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.
Cook it with the whole plan around it
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