10 - 15 pimiento-stuffed green olives, sliced in thirds
Minced fresh cilantro
1 small head Boston lettuce, cored and leaves separated
Key limes, quartered
Heat one half the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add seasonings, adjust, then remove to drain on paper towels.
Heat remaining olive oil in large skillet, add vegetables and cook until tender crisp.
Add mushrooms and wine, and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.
Add the tomatoes and olives then simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.
Serve hot with the butter lettuce leaves for wrapping.
Or, serve with tortillas.
Garnish with cilantro and lime.
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