Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

I had leftover canned chiles in adobo sauce and thought I would try it in a lettuce wrap recipe. It turned out great and my family loved it! It is pretty spicy, but that's how we like it. We topped our lettuce wraps with sliced olives and chopped tomatoes. This would also be great as a baked potato topper or on a taco salad.

Recipe Summary

cook:
35 mins
total:
45 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Sauce:
Wraps:

Directions

Instructions Checklist
  • Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.

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  • Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.

  • Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.

  • Spoon filling into lettuce leaves.

Nutrition Facts

408 calories; protein 25.4g; carbohydrates 37.5g; fat 18.2g; cholesterol 52.2mg; sodium 1373.4mg. Full Nutrition
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