2 portobello mushroom caps, cubed
2 zucchini, diced
1 Vidalia onion, diced
1 long hot green pepper, diced
1 ear’s worth of corn kernels
1 lb 90% lean ground beef
1/4 cup green mole sauce*
10-12 leaves green leaf lettuce
In a large skillet, saute the mushrooms, zucchini, corn, onion and pepper until soft. Add the meat and continue to saute until nearly fully cooked, breaking up any large chunks with your spoon. Stir in the mole sauce and cook until the meat is cooked through. Divide into lettuce leaves and serve.
*I used Mole Verde Almendrado by La Paloma Gourmet which was awesome and flavorful
When I received a huge, oddly flat, oval shaped head of green leaf in my produce box, I was trying to think of the best use for it. I had never made or had anything wrapped in a lettuce leaf before but they were so big, they reminded me of cabbage leaves and cabbage rolls sprung to mind. Why not wrap up another filling? I had a ton of other veggies and ground beef so I threw them together and came up with these satisfying wraps. Tons of flavor, little effort thanks to the Mole Verde Almendrado. The leftovers made a great lunch over rice the next day.