This flavorful beef mixture can be used as a stuffing for vegetables, including zucchini, tomatoes, bell peppers, and baby eggplant.

Ingredients:

1 onion, chopped
2 garlic cloves, minced
1 pound lean ground beef (7% fat or less)
¼ cup sliced pitted green olives
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup chopped fresh cilantro
2 tablespoons red wine vinegar
¾ teaspoon salt
¾ teaspoon black pepper
8 Boston lettuce leaves

Directions:

Spray large nonstick skillet with nonstick spray and set over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add beef and cook, breaking it apart with spoon, until browned, about 5 minutes.

Add olives, chili powder, and cumin to skillet; cook, stirring, 2 minutes. Add cilantro, vinegar, salt, and pepper; cook, stirring constantly, until vinegar is evaporated, about 30 seconds.

Spoon about ¹/³ cup of picadillo onto each lettuce leaf and arrange on platter.