Mexican larb cups

Filled with great flavour, these delicious Mexican larb cups are brilliant served with salsa, natural yoghurt and extra coriander for a tasty yet healthy weeknight meal.

By Sarah Murphy
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 1 onion, finely chopped
  • cooking oil spray
  • 125 gram can corn kernels, rinsed
  • 1 celery stalk, finely chopped
  • 1/2 red capsicum, finely chopped
  • 250 gram lean beef mince (see recipe tip)
  • 400 gram can diced tomatoes
  • 1 tablespoon tomato paste
  • 400 gram can four-bean mix, rinsed
  • 1/2 cup coriander leaves, plus extra 2 tablespoons chopped to serve
  • 8 iceberg lettuce cups, trimmed
  • 1/2 cup store-bought mild tomato salsa
  • 1/2 cup low-fat natural yoghurt


  • 1
    Spray onion with oil. Heat a large frying pan on medium. Add onion, corn, celery and capsicum, then sauté for 3 minutes or until onion is soft.
  • 2
    Add mince and cook, stirring, to break up lumps, for 5 minutes or until browned and cooked. Add tomatoes, paste and four-bean mix, cooking for 3 minutes or until heated and combined. Stir coriander through.
  • 3
    Spoon mince mixture into lettuce leaves. Serve with salsa, yoghurt and extra coriander.


Try chicken mince instead of beef for this dish, if preferred.