Tex-Mex Beef Lettuce Wraps

🥘 Ingredients

• Tex-Mex Paste
  2 unit
• baby lettuce
  2 c
• black pepper
  2 tsp
• blue corn tortilla chips
  2 c
• cooking oil
  2 tbsp
• ground beef
  20 oz
• salt
  2 tsp
• shallot (thinly sliced)
  2 unit
• sour cream
  4 tbsp
• sugar
  ¼ tsp, ¼ tsp
• white wine vinegar
  4 tbsp

🍳 Cookware

• bowl
• large pan

1. 

   1

   sour cream baby lettuce blue corn tortilla chips white wine vinegar ground beef Tex-Mex Paste shallot cooking oil sugar salt black pepper

   sour cream: 2 tbsp, baby lettuce: 1 c, blue corn tortilla chips: 1 c, white wine vinegar: 2 tbsp, ground beef: 10 oz, Tex-Mex Paste: 1 unit, shallot: 1 unit, cooking oil: 1 tbsp, sugar: ¼ tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   In a small microwave-safe bowl , combine shallot , white wine vinegar , sugar , and a pinch of salt . Cover with plastic wrap and microwave until shallot is bright pink ⏱️ 30 seconds to ⏱️ 60 seconds . Set aside to pickle, stirring occasionally.

   shallot: 1 unit (thinly sliced), white wine vinegar: 2 tbsp, sugar: ¼ tsp, salt: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef . Cook, breaking up meat into pieces, until cooked through ⏱️ 4 minutes to ⏱️ 6 minutes . If there's excess grease in your pan, carefully pour it out.

   cooking oil: 1 tbsp, ground beef: 10 oz
5. 5

   Gently crush blue corn tortilla chips in their bag. Serve the cooked beef nestled in baby lettuce leaves. Top with sour cream , pickled shallot, crushed chips, and a dash of black pepper . Stir in Tex-Mex Paste with the beef during cooking for extra flavor if desired.

   blue corn tortilla chips: 1 c, baby lettuce: 1 c, sour cream: 2 tbsp, black pepper: 1 tsp, Tex-Mex Paste: 1 unit