Smoky Beef & Coleslaw Lettuce Cups
Ingredients
- 2 tsp olive oil
- 300g beef mince
- 2 green spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 long red chilli, finely chopped
- 1/4 tsp smoked paprika
- 200g shredded coleslaw
- 200mL Bulla Sour Cream
- 1 cup mint leaves
- 2 mini cos or baby gem lettuces, leaves separated
- salt & pepper, to season
to serve
- lime cheeks
Tips
- Turn up the smoky tones and stir a teaspoon or two of chopped Chipotle chillies in Adobo sauce (available at your local supermarket) into the beef mixture or Bulla Sour Cream.
- You can use any type of packaged fresh coleslaw in this dish – try kaleslaw or beetroot slaw for a change.
Cooking Directions
- Heat oil in a large frying pan over a medium high heat. Add beef and cook, stirring, until browned.
- Stir in onions, garlic, chilli and smoked paprika and cook for a further 5 minutes or until meat is cooked through and vegetables are tender. Season.
- Divide beef mixture among lettuce leaves and top with coleslaw, Bulla Sour Cream and mint.
- Serve with lime cheeks.
Ingredients
- 2 tsp olive oil
- 300g beef mince
- 2 green spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 long red chilli, finely chopped
- 1/4 tsp smoked paprika
- 200g shredded coleslaw
- 200mL Bulla Sour Cream
- 1 cup mint leaves
- 2 mini cos or baby gem lettuces, leaves separated
- salt & pepper, to season
to serve
- lime cheeks
Tips
- Turn up the smoky tones and stir a teaspoon or two of chopped Chipotle chillies in Adobo sauce (available at your local supermarket) into the beef mixture or Bulla Sour Cream.
- You can use any type of packaged fresh coleslaw in this dish – try kaleslaw or beetroot slaw for a change.