Description

Enjoy a healthier twist on your favorite taco with Beef Taco Lettuce Wraps! These low-carb, keto-friendly wraps are packed with seasoned ground beef, fresh veggies, and delicious taco toppings—all wrapped in crisp lettuce leaves. Quick, easy, and full of flavor, they’re perfect for a light yet satisfying meal the whole family will love. Whether for a casual dinner or a low-carb alternative, these wraps are a fun and refreshing way to enjoy tacos.

Ingredients

1 lb ground beef

1 tbsp olive oil

1 medium onion, finely chopped

1 clove garlic, minced

1 packet taco seasoning (or homemade seasoning)

1/2 cup water

8–10 large lettuce leaves (e.g., iceberg or Romaine)

1 cup diced tomatoes

1 cup shredded cheese (optional)

1/4 cup sour cream (optional)

1/4 cup chopped cilantro

1 lime, cut into wedges

Salt and pepper to taste

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Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Add the ground beef to the skillet and cook for 5-7 minutes, breaking it apart with a spatula until browned.
Stir in the taco seasoning and water. Simmer for 2-3 minutes until the seasoning is well mixed, and the beef is fully coated. Add salt and pepper to taste.
While the beef cooks, rinse the lettuce leaves and pat them dry with paper towels. Set aside.
To assemble, spoon the beef mixture into the center of each lettuce leaf.
Top with diced tomatoes, shredded cheese, sour cream, cilantro, and a squeeze of fresh lime.
Serve immediately and enjoy your fresh, flavorful wraps!

Notes

Variations: For a lighter option, swap ground beef with ground turkey or chicken. For a vegetarian alternative, use black beans or lentils instead of meat. Spice things up with diced jalapeños or chili flakes.
Storage/Reheating: Store leftover beef mixture in an airtight container in the fridge for up to 3 days. The lettuce wraps should be assembled fresh, but you can store unused lettuce leaves for easy assembly later.
Freezing: You can freeze the beef mixture for up to 3 months. Thaw in the fridge overnight before reheating.

Prep Time: 10min
Cook Time: 15min
Category: Dinner
Method: Skillet
Cuisine: mexican