Sloppy José Wraps
1 tablespoon olive oil
2 medium celery stalks, cut into 1/4-inch diced
1 large onion, cut into 1/4-inch dice
2 garlic cloves, crushed with garlic press
2 tablespoons chili powder
1 tablespoon brown sugar
1/2 teaspoon salt
1 pound lean ground beef
1 can (28 ounces) tomatoes in puree
6 (10- inch) flour tortillas, warmed
6 cups thinly sliced iceberg lettuce (1/2 small head)
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In nonstick 12-inch skillet, heat oil over medium heat until hot. Add celery and onion, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Stir in garlic, chili powder, brown sugar, and salt; cook 2 minutes longer, stirring often.
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Increase heat to medium-high. Stir in ground beef, breaking up meat with side of spoon, and cook 8 to 10 minutes, until browned, stirring occasionally. Add tomatoes with their puree, breaking up tomatoes with side of spoon, and cook, uncovered, 10 minutes or until mixture thickens slightly, stirring occasionally.
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To serve, spoon about 3/4 cup beef mixture on 1 warmed tortilla; top with about 1 cup lettuce and roll up.
Serves: 6