Mediterranean Beef Flatbread Bowls

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line); estimates are the base recipe only (optional olives, tortillas and grain side not included).

• 1 lb lean ground beef (90% or leaner)
• 1 medium yellow onion (about 110 g), diced
• 2 cloves garlic, minced
• 1 medium tomato (about 123 g), diced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika (sweet, not hot)
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella or crumbled feta (about 2 oz)
• salt, light (olives/feta if used add salt)
• For bowls:
• 1 large head romaine, chopped
• 1 medium cucumber (about 200 g), sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata or green olives (optional)
• Optional:
• Optional wrap: carb-free tortillas (household likes these)
• Optional small carb side: ~1/3 cup cooked quinoa or brown rice per person

Allergens: milk, wheat (only if served in carb-free tortillas — most contain wheat; check label)

Grab first: lean ground beef (90% or leaner), pre-washed chopped romaine, pre-shredded mozzarella

Directions

1. Heat oil in a large skillet over medium-high. Soften onion 3 minutes, add garlic 30 seconds.
2. Add beef; cook until browned, about 6 minutes. Drain excess fat if needed.
3. Stir in tomato, cumin, paprika, oregano, pepper and a light pinch of salt. Cook ~3 minutes. Stir in parsley; cool slightly. Fold in most of the cheese.
4. Serve over romaine with cucumber, cherry tomatoes and olives, with remaining cheese on top; or spoon into warmed carb-free tortillas. Small quinoa/rice scoop optional.