I went to bed one evening planning to make calzones for dinner the next day. Morning arrived and the heat and humidity outside made turning on the oven unthinkable. Instead of sticking to the original plan, I adapted the filling and created a cool, no-oven meal that everyone loved.
I started by frying bacon until crisp, then used the rendered fat to brown lean ground beef with chopped onion and garlic. Once the beef was cooked, I added a can of chili beans in sauce and a generous handful of chopped cilantro. With a stash of crisp lettuce from a recent sale, the decision to serve everything in lettuce cups felt natural and refreshing.
The combination of smoky bacon, saucy beef and seasoned beans was hearty without being heavy. We filled butter or iceberg lettuce leaves with the warm filling, then topped each cup with shredded sharp Cheddar, cubes of ripe avocado tossed with a squeeze of lime, and a dollop of spicy salsa. It made for a light, satisfying meal perfect for a hot evening on the porch.
For those who preferred something more substantial, we served the same topping over brown rice. The dish was such a hit that we made it multiple times over the next week. It’s an easy, versatile recipe that feels special enough for guests yet simple enough for busy weeknights.
Rebecca Lindamood
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Ingredients
For the Beef Filling:
- 1 1/2 pounds lean ground beef
- 1/2 pound sliced bacon
- 1/2 an onion peeled and finely diced
- 1 clove garlic peeled and minced or pressed
- 1 can about 15.5 ounces chili beans in sauce
- 1/4 cup chopped cilantro or parsley
To Serve:
- Butter or iceberg lettuce leaves
- shredded extra-sharp Cheddar cheese
- ripe avocado, cubed and tossed with lime juice
- your favorite salsa
Instructions
To Prepare the Filling:
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Stack the bacon slices and cut them crosswise into 1/4- to 1/2-inch strips. Fry over medium heat in a large, heavy pan until crisp. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Pour off most of the bacon fat and return the pan to medium heat.
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Add the ground beef to the hot pan along with the diced onion and minced garlic. Break the beef up with a spoon and cook until no longer pink. If excess fat accumulates, drain it off. Return the pan to the heat, add the can of chili beans with their sauce, stir to combine, and simmer until the sauce reaches your desired consistency.
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Remove the pan from the heat and stir in the chopped cilantro or parsley. Taste and adjust seasoning if needed.
To Serve:
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Layer two to three lettuce leaves for structure. Spoon about 1/3 to 1/2 cup of the beef mixture into the center of each lettuce cup. Top with shredded Cheddar, avocado cubes, crispy bacon pieces and a dollop of salsa. Serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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