Ingredients
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1 tablespoon vegetable oil
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1 stalk celery, diced fine
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1 large onion, chopped
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2 cloves garlic, minced
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2 tablespoons chili powder
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1 tablespoon brown sugar
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1/2 teaspoon salt
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1 lb lean ground beef
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1 (28 ounce) can canned tomatoes, with puree
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1/2 head iceberg lettuce, shredded
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6 10-inch flour tortillas, warmed
Instructions
- 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.