Categories: Ground Beef, Main Dish, Tex-Mex
Ingredients
- 1 tablespoon vegetable oil
- 1 stalk celery, diced fine
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 lb lean ground beef
- 1 (28 ounce) can canned tomatoes, with puree
- 6 10-inch flour tortillas, warmed
- 1/2 head iceberg lettuce, shredded
Directions
-
Heat oil over medium heat until hot in a 12 inch skillet.
-
Add celery and onion, and cook until tender, about 10-15 minutes, stirring occasionally.
-
Stir in garlic, chili powder, brown sugar, and salt and cook 2 minutes longer, stirring often.
-
Increase heat to med-high and stir in ground beef, breaking up meat with the back of spoon and cook for about 10 minutes, until browned, stirring occasionally.
-
Add tomatoes with puree, smashing tomatoes with back of spoon, and cook 10 minutes, uncovered, until mixture thickens, stirring often.
-
Spread 3/4 cup of mixture on each warmed tortilla, top with lettuce and roll up.