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

1. Heat oil over medium heat until hot in a 12 inch skillet.

2. Add celery and onion, and cook until tender, about 10-15 minutes, stirring occasionally.

3. Stir in garlic, chili powder, brown sugar, and salt and cook 2 minutes longer, stirring often.

4. 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.

5. Add tomatoes with puree, smashing tomatoes with back of spoon, and cook 10 minutes, uncovered, until mixture thickens, stirring often.

6. Spread 3/4 cup of mixture on each warmed tortilla, top with lettuce and roll up.

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