January 4, 2018

Suits all phases – Serves 6


1 onion, diced
1 red capsicum, diced
1 green capsicum, diced
olive oil
2 cloves garlic
1 pinch of paprika
1½ teaspoons cumin
500 g minced beef
250 ml beef stock
12 iceberg lettuce leaves

2 ripe tomatoes, roughly chopped
1 spring onion, finely sliced
3 sprigs fresh coriander, chopped
½ a lime

2 ripe avocados, destoned and peeled
½ lime
2 Tbsp sour cream


  1. Soften the onion and capsicum in 1 tablespoon of oil in a large pan over a low heat.
  2. Peel, finely slice and add the garlic, along with the paprika and cumin, and cook for 1 to 2 minutes. Add the beef and stir until it has browned.
  3. Pour in the stock, cover, and cook for 45 minutes.
  4. Combine the tomatoes, spring onions and coriander with the lime juice, then season carefully to taste.
  5. For the guacamole, mash the flesh with a fork. Squeeze in the lime juice, add the sour cream, season, and gently mix it all up.
  6. Fill the lettuce leaves with the meat, salsa and serve.
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