Taco beef lettuce cups

Saute the sliced white and light green parts of the green onions in a little vegetable oil over high heat.

Add the ground beef and break it up with a spatula, fairly small.

Reduce to medium-high and season with salt, black pepper, garlic powder, chili powder, cumin, cayenne and oregano; add the tomato paste and ketchup.

Cook, stirring, about a minute, then spread into an even layer and cook another minute or two without stirring until the meat dries and browns on the bottom.

Stir, spread out again and brown a second time; stop before it goes beyond golden brown.

Stir in a big splash of cold water to rehydrate the meat; leave saucy, or brown again for a drier, stickier version.

Turn off the heat, stir, taste and adjust the seasoning.

Arrange butter or bibb lettuce cups on a tray and fill with the warm taco beef.

Garnish with shredded Monterey Jack, finely diced red onion, diced tomato and sliced green onion.