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.