Romaine leaves filled with spicy beef.
tbsp olive oil
red bell pepper, diced
yellow onion, diced
lb(s) ground beef
tsp chili powder
tsp ground cumin
tsp kosher salt
tsp ground black pepper
tsp crushed red pepper
medium inner romaine lettuce leaves (from a romaine heart)
cup shredded pepper jack cheese
cup chopped tomatoes
red onions, diced
avocados, each sliced into 8 slices
ear fresh corn, cooked and kernels sliced off
container sour cream
cup fresh cilantro leaves
limes, each cut into 4 wedges
In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.