Deconstructed Taco Lettuce Wraps
Deconstructed Taco Lettuce Wraps
Ingredients
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup beef broth
For the Lettuce Wraps & Toppings
- 2 Romaine lettuce hearts, separated into individual leaves, washed and dried
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess grease.
⏱️ 8 min
- 2
Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the chili powder, cumin, paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the beef broth and bring to a simmer. Reduce heat to medium-low and cook for 5-7 minutes, or until most of the liquid has evaporated and the meat mixture is well-seasoned. Taste and adjust seasonings as needed.
⏱️ 7 min
- 5
Arrange the washed and dried Romaine lettuce leaves on a serving platter. These will serve as your 'wraps'.
⏱️ 2 min
- 6
Transfer the cooked taco meat to a serving bowl. Arrange the diced tomatoes, diced avocado, shredded cheddar cheese, sour cream, chopped cilantro, and lime wedges in separate small bowls around the lettuce and taco meat.
⏱️ 2 min
- 7
To assemble, spoon a desired amount of taco meat into a lettuce leaf, then top with your favorite toppings. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Deconstructed Taco Lettuce Wraps
Ingredients
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup beef broth
For the Lettuce Wraps & Toppings
- 2 Romaine lettuce hearts, separated into individual leaves, washed and dried
- 2 Roma tomatoes, diced
- 1 avocado, diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess grease.
⏱️ 8 min - 2
Add the diced yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the chili powder, cumin, paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the beef broth and bring to a simmer. Reduce heat to medium-low and cook for 5-7 minutes, or until most of the liquid has evaporated and the meat mixture is well-seasoned. Taste and adjust seasonings as needed.
⏱️ 7 min - 5
Arrange the washed and dried Romaine lettuce leaves on a serving platter. These will serve as your 'wraps'.
⏱️ 2 min - 6
Transfer the cooked taco meat to a serving bowl. Arrange the diced tomatoes, diced avocado, shredded cheddar cheese, sour cream, chopped cilantro, and lime wedges in separate small bowls around the lettuce and taco meat.
⏱️ 2 min - 7
To assemble, spoon a desired amount of taco meat into a lettuce leaf, then top with your favorite toppings. Enjoy!