(Easy) Raspberry Gelee and Ground Beef and Roasted Poblano Roll Ups
If you want more of a taco feel you can top them with pico de gallo (fresh salsa). You can find it in the deli section. Make sure you get one with no sugar in the ingredients list. You want it fresh if you can get it, but a salsa in the jar (with no sugar) can work too. Just keep your portion to a tablespoon per roll.
Preheat oven to 400 degrees
Begin by putting the pepper strips on a lightly greased cookie sheet. (use olive oil spray). Roast at 400 degrees for 15 to 20 minutes until the edges of the peppers begin to brown and they will shrivel up. If you have a convection oven setting you can use that and speed up the process a bit.
Meanwhile, take out your large (or two medium) sauté pans and lightly spray with olive oil. Put in the meat and begin to cook it on medium high to brown it. Half way through the cooking process add the onion so it can cook too.
When the meat is fully browned you can add the tomatoes and your meat rub. Cook down on medium to medium-high (bubbling) until half of the liquid is gone. Should be about 15 minutes.
Add the peppers when they come out of the oven and stir.
Pull the lettuce leaves off and put an individual serving of meat inside. Roll up and eat. The amount you put in depends on how many you want to eat. Each person gets up to six ounces of meat so the whole batch will serve nine.
You can still have your veggies on side. I did cold veggies to compliment the warm rolls.
Enjoy!
Cheers,
Zola
