These Sloppy Joe lettuce cups combine ground beef, peppers and onion with a tangy tomato sauce. Spoon it into crisp lettuce leaves just before eating. Tomato paste adds body, so the sauce can thicken without a packet or a lot of added sugar.
Tips for sloppy joe lettuce cups
Use 93% lean beef and simmer until the sauce clings to the meat. Wet filling tears lettuce more easily. Double the leaves if yours are thin. Ground turkey can replace beef, but cook it to 165°F and recalculate nutrition for its label. Buns, cheese and other toppings are not included in this estimate.
Helpful equipment: a large nonstick skillet. Check the size and features for your kitchen before buying.
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Makes 4 servings. One serving: 3 lettuce cups filled with one-quarter of all beef mixture. Prep 15 minutes; cook 20 minutes; total elapsed time 35 minutes.
Sloppy Joe Lettuce Cups
Ingredients
- 1 1/2 lb 93% lean ground beef raw
- 1 medium bell pepper about 5 oz finely chopped
- 1/2 cup onion finely chopped
- 1 cup canned tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 1 tsp prepared yellow mustard
- 2 cloves garlic minced
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 large lettuce leaves about 6 oz
Instructions
- Wash and dry lettuce leaves. Keep them separate from raw beef and its utensils. Heat a large nonstick skillet over medium-high heat; no extra oil is needed.
- Add beef, bell pepper and onion. Break beef into small crumbles and cook 8–10 minutes, stirring, until no longer pink and vegetables soften. Keep the pan juices in the recipe. Add garlic and paprika; stir 30 seconds.
- Stir in tomato sauce, tomato paste, Worcestershire sauce, vinegar, mustard, salt and pepper. Simmer uncovered 8–10 minutes until thick, stirring often. Check several spots in the beef mixture reach 160°F. Add a splash of water only if it becomes too thick.
- Divide the filling into four equal portions. Spoon each portion among three lettuce leaves just before serving.
Storage and meal prep
Refrigerate beef filling in shallow covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days and reheat to 165°F. Store dry lettuce separately. Freeze filling for up to 2–3 months for best quality and thaw in the refrigerator.
More practical ideas
Try beef and cabbage skillet for another option. See our budget protein swaps guide for more help.
About the nutrition
Estimated nutrition includes every listed ingredient divided into 4 equal servings. Brand substitutions and extra sides change the result. This development draft has not been kitchen-tested.