Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 2 medium celery stalks , cut into 1/4-inch dice

  3. 1 large onion , cut into 1/4-inch dice

  4. 2 clove(s) garlic , crushed with garlic press

  5. 2 tablespoon(s) chili powder

  6. 1 tablespoon(s) brown sugar

  7. 1/2 teaspoon(s) salt

  8. 1 pound(s) lean ground beef

  9. 1 can(s) (28-ounce) tomatoes in puree

  10. 6 (10-inch) flour tortillas , warmed 6 cup(s) (1/2 small head) thinly sliced iceberg lettuce

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add celery and onion, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Stir in garlic, chili powder, brown sugar, and salt; cook 2 minutes longer, stirring often.

  2. Increase heat to medium-high. Stir in ground beef, breaking up meat with side of spoon, and cook 8 to 10 minutes, until browned, stirring occasionally. Add tomatoes with their puree, breaking up tomatoes with side of spoon, and cook, uncovered, 10 minutes or until mixture thickens slightly, stirring occasionally.

  3. To serve, spoon about 3/4 cup beef mixture on 1 warmed tortilla; top with about 1 cup lettuce and roll up.


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