Bart's Recipes
Rinse the four large romaine lettuce leaves and pat them dry gently. Cut the half bell pepper into small, even cubes. Mash the half avocado with a fork until smooth to make fresh guacamole.
Heat a skillet and cook the hundred and fifty grams of lean ground beef until crumbled. Add the finely chopped bell pepper, half teaspoon of cumin and half teaspoon of paprika powder to the meat. Continue cooking for a few minutes until the beef is fully cooked and the pepper has softened.
Lay the dry lettuce leaves like open taco shells side by side on a plate. Divide the warm beef mixture evenly over the four leaves. Finally, spoon the mashed avocado as garnish on top of the meat in each lettuce leaf.
Serve the dish immediately after filling. Pick up the leaves by hand and eat them while the meat is still warm and the lettuce has retained its crispy texture.
