Beef Tacos with Lettuce, Tomato, Cheese and Corn Tortillas

Ingredients

• Lean ground beef 160 g
• Corn tortillas 3 small
• Shredded cheddar cheese 30 g
• Lettuce 50 g
• Tomato 50 g
• Salsa 30 g

Method

1. Prepare Ingredients. Wash the lettuce and tomato thoroughly. Shred the lettuce finely and dice the tomato into small pieces. Set aside the shredded cheddar cheese and salsa for assembly.
   Tip: Dry the lettuce well with a salad spinner or paper towels to avoid soggy tacos.
2. Cook the Ground Beef. Heat a non-stick skillet over medium heat. Add the lean ground beef (160g) and cook, breaking it apart with a spatula. Cook until the beef is browned and fully cooked through, about 7-8 minutes. Drain excess fat if necessary.
   Tip: Season the beef with a pinch of salt and pepper while cooking for enhanced flavor.
3. Warm the Corn Tortillas. Warm the 3 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly toasted. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
   Tip: Warming tortillas makes them easier to fold without cracking.
4. Assemble the Tacos. Divide the cooked ground beef evenly among the 3 tortillas. Top each with shredded lettuce (about 25g per serving), diced tomato, shredded cheddar cheese (15g per serving), and a spoonful of salsa (15g per serving).
   Tip: Add salsa last to keep the tortillas from getting soggy.
5. Serve and Enjoy. Serve the tacos immediately while warm. Optionally, add lime wedges or your favorite hot sauce for extra flavor.
   Tip: Use a plate with a slight lip to catch any fillings that fall out.

Pro tips

• Use lean ground beef to reduce fat but keep flavor rich.
• Warm tortillas just before assembling to prevent them from drying out.