Spicy Beef Lettuce Cups with Quirky Carrot Salad


The Happy Cookbook

Published by St Martin's Press

This is another favorite of mine because it has plenty of peppery heat, because it’s unusual and I reckon it’s good to mix things up and try something different. I like the spicy beef in the lettuce cups and the salad looks lovely with the bright orange carrots and red pomegranate seeds. Healthwise, it’s packed with vitamins. What’s not to love?



Total TimeUnder One Hour

MealDinner, Lunch


  • For the Beef:
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 1/4 lbs (500 g) ground beef (organic or grass-fed is best)
  • 28 oz (400 g) canned diced tomatoes
  • 2 red cayenne peppers, minced
  • 1 teaspoon crushed cumin seeds
  • A good shake of paprika
  • 250 g (1 pint) cherry tomatoes, diced
  • Juice and zest of 1 lime (keep the peel halves and reserve a little of the juice to serve)
  • Sea salt and freshly ground black pepper
  • To Serve:
  • 8
  • Quirky Carrot Salad
  • 1 avocado, sliced into long slivers
  • Leaves from 1/2 bunch of cilantro
  • Extra virgin olive oil


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