Beef Tacos with Lettuce, Tomato, Cheese, and Corn Tortillas

Ingredients

• ground lean beef 150 g
• corn tortillas 3 small
• shredded cheddar cheese 1 oz
• lettuce 1 cup
• diced tomatoes 1/2 cup
• olive oil 1 tbsp

Method

1. Prepare Ingredients. Wash the lettuce and tomatoes thoroughly. Shred the lettuce into thin strips and dice the tomatoes if not pre-diced. Set aside the shredded cheddar cheese and corn tortillas.
   Tip: Dry the lettuce well with paper towels or a salad spinner to avoid soggy tacos.
2. Cook the Ground Beef. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the 150g of lean ground beef. Break the beef apart with a spatula and cook for about 7-8 minutes until fully browned and no pink remains. Stir occasionally to ensure even cooking.
   Tip: Drain any excess fat if needed to reduce greasiness.
3. Warm the Corn Tortillas. While the beef cooks, warm the 3 small corn tortillas. You can do this by placing them one by one in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
   Tip: Warming tortillas makes them more flexible and prevents cracking when folded.
4. Assemble the Tacos. Lay each warmed tortilla flat and evenly distribute the cooked ground beef among them. Top each with shredded lettuce, diced tomatoes, and a sprinkle of shredded cheddar cheese.
   Tip: Add toppings evenly to ensure every bite has a balance of flavors.
5. Serve and Enjoy. Serve the tacos immediately while warm. Optionally, add salsa, sour cream, or avocado slices if desired.
   Tip: Use a plate with edges or a taco holder to keep the fillings from spilling out.

Pro tips

• Use lean ground beef to reduce excess fat and calories.
• Warm tortillas just before assembling to keep them soft and easy to fold.