| Ingredients:
1-1/2 pounds ground beef (95% lean)
1 medium cucumber
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1/4 cup fresh mint leaves
1/2 cup prepackaged shredded carrot
Salt and pepper
12 large Boston, iceburg, or Romaine lettuce leaves (about 2 heads)
Directions:
1. Adult help needed: Using a medium-sized sharp knife and cutting board, CUT the cucumber in half the long way so you can see the seeds all the way down the center of each piece. With a spoon, SCOOP out and throw away the seeds. CHOP the cucumber into small pieces and SET ASIDE.
2. Adult help needed: PLACE the ground beef in a large nonstick skillet. Careful! Skillet will be very hot! COOK and STIR the beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking it up into 3/4-inch crumbles with a wooden spoon. It is not necessary to remove the liquid from the pan.
3. Adult help needed: ADD the hoisin and peanut sauces to the beef. STIR with a wooden spoon to mix well. COOK 1 to 2 minutes or until the beef mixture is hot.
4. With your fingers, TEAR the mint leaves into small pieces.
5. Adult help needed: Just before serving, ADD the chopped cucumber, shredded carrots and torn mint leaves to the beef mixture. STIR with the wooden spoon to mix well. If needed, ADD the salt and pepper a little at a time.
6. SPOON the beef mixture evenly onto lettuce leaves. WRAP the edges of the lettuce leaves around the beef mixture and PLACE them on a serving platter.
7. To eat, PICK UP the beef-filled lettuce leaves with your fingers and EAT like a taco. |
