Why You’ll Love This Recipe
Mexican Ground Beef Lettuce Wraps are a fresh and flavorful twist on taco night. Packed with seasoned ground beef, vibrant toppings, and nestled in crisp lettuce leaves, they’re a low-carb, gluten-free option that doesn’t sacrifice taste. Perfect for busy weeknights or light lunches, these wraps are easy to customize and bring bold Mexican-inspired flavors with every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefoniongarlictaco seasoningtomato pastewaterromaine or butter lettuceavocadotomatoesred onioncilantrolime juicecheddar cheese (optional)sour cream or Mexican crema (optional)
directions
In a skillet over medium heat, sauté diced onion until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it apart as it cooks, until browned and fully cooked.
Stir in taco seasoning, tomato paste, and a splash of water to create a saucy mixture. Simmer for 5 minutes.
Wash and dry lettuce leaves, setting them aside as wrap shells.
Spoon the seasoned beef into each lettuce leaf.
Top with diced avocado, chopped tomatoes, red onion, cilantro, and a squeeze of lime juice.
Add cheese and sour cream or crema if desired.
Serve immediately while fresh and crisp.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Swap ground beef for ground turkey or chicken for a lighter version.
Add black beans or corn for extra texture and flavor.
Use chipotle mayo or salsa verde as a zesty topping.
Top with pickled jalapeños or hot sauce for a spicy kick.
Serve with a side of Mexican rice or cauliflower rice.
storage/reheating
Store the cooked beef mixture in an airtight container in the fridge for up to 4 days.Reheat gently in a skillet or microwave before serving.Assemble wraps fresh each time to keep the lettuce crisp.
FAQs
What type of lettuce works best?
Romaine or butter lettuce holds fillings well and provides a crisp bite.
Can I make this ahead of time?
Yes, prepare the beef mixture in advance and store it separately from the lettuce and toppings.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and can be made keto by omitting any sugary toppings.
Can I freeze the beef?
Yes, the cooked beef mixture can be frozen for up to 2 months.
What can I use instead of taco seasoning?
Use a mix of chili powder, cumin, paprika, garlic powder, onion powder, and salt.
Are these wraps messy to eat?
They can be a bit messy, so using larger lettuce leaves or double layering helps.
Can I make it vegetarian?
Yes, use cooked lentils or plant-based meat alternatives instead of beef.
Are these wraps kid-friendly?
Yes, you can adjust the spice level and let kids customize their own wraps.
Can I use pre-shredded lettuce?
For best results, use whole lettuce leaves for sturdier wraps.
Can I add rice or grains?
Yes, adding cooked rice, quinoa, or couscous can bulk up the filling.
Conclusion
Mexican Ground Beef Lettuce Wraps are a vibrant, wholesome, and satisfying dish perfect for any occasion. With minimal prep and maximum flavor, they offer a healthy alternative to traditional tacos without compromising on the fun or taste. Great for customizing, these wraps are bound to become a weeknight favorite.
Print
Mexican Ground Beef Lettuce Wraps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 wraps (serves 4)
- Category: Main Dish / Appetizer
- Method: Stovetop sauté
- Cuisine: Mexican
- Diet: Low Fat
Description
Flavorful Mexican‑style seasoned ground beef wrapped in crisp lettuce leaves for a light, low‑carb meal.
Ingredients
- 1 lb (450 g) lean ground beef
- 1 small onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp ground cayenne (optional)
- Salt and black pepper, to taste
- 8–10 large lettuce leaves (like butter, Bibb, or romaine)
- 1 cup diced tomatoes or pico de gallo
- ½ cup shredded cheddar or Mexican blend cheese (optional)
- ½ cup chopped fresh cilantro for garnish
- Lime wedges, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add minced garlic and cook another 30 seconds until fragrant.
- Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink, 5–7 minutes.
- Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), and season with salt and pepper. Cook for another 2 minutes to toast the spices.
- Taste and adjust seasoning as needed. Remove from heat.
- Wash and carefully separate lettuce leaves; pat dry.
- Spoon the seasoned ground beef into each lettuce leaf.
- Top with diced tomatoes or pico de gallo, shredded cheese if desired, and sprinkle with chopped cilantro.
- Serve immediately with lime wedges to squeeze over each wrap.
Notes
- For extra crunch, add diced bell peppers or jicama.
- Make it dairy‑free by omitting cheese or substituting with avocado slices.
- Prepare the beef mixture ahead and reheat when ready to assemble.
- Leftovers store well in the fridge for up to 3 days—store beef and lettuce separately to keep lettuce crisp.