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Nutrition Facts
Serving Size 219 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 10 g 50%
Trans Fat 1.5 g
Cholesterol 80 mg 27%
Sodium 95 mg 4%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 23 g
Vitamin A 20% • Iron 15%
Vitamin C 8% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tangy Beef Lettuce Cups with Charred Leek Yogurt

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) extra virgin olive oil, divided use
2 cup(s) leeks, chopped or sliced thinly
1 cup(s) H-E-B Non-Fat Greek Yogurt
1 serrano pepper, stem removed, seeded and diced
1 cup(s) white onion, diced
1 Tsp ground cumin
1 Tsp coriander
2 Lb H-E-B Grass Fed Ground Beef 85% Lean
1/4 cup(s) white vinegar
4 Eva Butter Lettuce Hearts, leaves separated as needed
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Instructions

1
In a non-stick sauté pan, add 2 Tablespoons of oil and allow to get hot.
2
Add leeks and stir-fry until nicely browned and caramelized, approximately 8 to 12 minutes.
3
Remove leeks to a food processor, add yogurt and serrano pepper. Pulse until smooth then season to taste with salt and pepper. Set aside.
4
In same pan set over medium-high heat, add remaining oil and onions and sauté until just translucent.
5
Add cumin, coriander, a pinch of salt and pepper, and ground beef. Continue to stir-fry until beef is just cooked through.
6
Add vinegar and cook until all liquid is evaporated and beef just starts to get crispy. Remove from heat.
7
To build lettuce cups, add a little yogurt to lettuce cup, add ground beef and top with a little more yogurt. Repeat as needed.
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