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picadillo in a lettuce cup
Top each mound of meat with a teaspoon of your favorite tomato salsa








2 T olive oil
2 lbs lean ground beef
2 medium onions, minced
4 garlic cloves, minced
½ c chopped pimento-stuffed green olives
1 c raisins
2 T capers, drained
4 T white vinegar
1 c tomato sauce
1 t course sea salt
½ t freshly ground black pepper

2 large heads of iceberg lettuce
Fresh tomato salsa (see our salsa recipes)

  1. Heat oil over medium–high flame and sauté the beef, stirring and breaking up with a wooden spoon for 5 minutes. Add the onions and cook for an additional 2 minutes. Add the garlic and cook , 2 minutes.
  2. Stir in rest of the ingredients and lower the heat to medium-low and cook for 30 minutes.
  3. Form cups with the lettuce leaves, place on a serving dish and fill each with about 2 T of the meat mixture.


From Colin Cowie’s Dinner After Dark