Beef Tacos in Lettuce Cups

• 2 tsp ground cumin⇄
• 2 tsp smoked paprika⇄
• 1 tsp garlic powder⇄
• 1 tsp onion powder⇄
• 1 tsp dried oregano⇄
• 0.5 tsp chili powder⇄
• 1.5 tsp salt⇄

1. 1.Stir all the spices and salt together in a small bowl until the color is even.
2. 2.Mixing the seasoning before the meat hits the pan means it spreads through the beef in seconds instead of clumping in one spot.
3. 3.Smell it; it should be smoky and warm, not dusty.
4. 4.If your chili powder is hot, this amount gives a gentle background heat that kids usually accept.

💡 Double or triple the spice mix and keep a jar in the cupboard; Tuesday comes around fast.

• 800 g ground beef (80/20)⇄

1. 1.Heat a large frying pan over medium-high heat with no oil; the beef has enough fat of its own.
2. 2.Add the ground beef and press it into an even layer.
3. 3.Leave it untouched for 2 minutes so a brown crust forms on the bottom, then break it up with a wooden spoon into small crumbles.
4. 4.Cook 5 to 6 minutes total, stirring occasionally, until no pink remains and you hear a steady sizzle.

💡 Not stirring for the first 2 minutes is what builds the browned, slightly crispy bits that make taco meat taste like taco meat.

• 2 tbsp tomato paste⇄
• 100 ml water⇄

1. 1.If there is a lot of rendered fat, spoon off all but about a tablespoon.
2. 2.Sprinkle the seasoning mix evenly over the beef and stir for 30 seconds until it smells toasted.
3. 3.Stir in the tomato paste, then pour in the water.
4. 4.Lower the heat and simmer 3 to 4 minutes, stirring, until the liquid reduces to a glossy coating that clings to the meat instead of pooling in the pan.

💡 The water looks wrong when it goes in, but it is what carries the spice into every crumble and keeps the meat juicy.

• 2 heads butter lettuce⇄
• 150 g shredded cheddar⇄
• 200 g salsa (no added sugar)⇄
• 150 g sour cream⇄
• 1 whole lime⇄

1. 1.Separate the lettuce heads into whole leaves, rinse and spin or pat them completely dry; water is the enemy of a crisp cup.
2. 2.Choose 16 of the best cup-shaped leaves and stack two per serving for strength.
3. 3.Cut the lime into wedges.
4. 4.Put the cheddar, salsa and sour cream into small bowls.
5. 5.Dry, sturdy, doubled leaves are what let everyone eat these with their hands.

💡 Iceberg works too and is even crunchier; butter lettuce wraps more gently around the filling.

1. 1.Bring everything to the table at once: the pan of hot beef, the stack of lettuce cups, and the topping bowls.
2. 2.A good build order is beef first, then cheese so it melts slightly, then salsa and a dollop of sour cream, finished with a squeeze of lime.
3. 3.Expect three to four cups per adult and two per child, with refills encouraged.

💡 Put the cheese bowl next to the hot pan so everyone remembers it goes on the warm meat first.