Description
A fresh, low-carb twist on taco night featuring juicy, cumin-seasoned ground beef served in crisp iceberg lettuce cups.
Ingredients
Scale
- 1 lb ground beef (80/20 or 90/10)
- 1 head iceberg lettuce
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
Instructions
- Carefully separate the outer leaves from the iceberg lettuce, wash them in cold water, and pat them dry with paper towels.
- Heat olive oil in a large skillet over medium heat and sauté diced onion until translucent, then add minced garlic and cook for 30 seconds.
- Increase heat to medium-high and add ground beef, breaking it into small crumbles with a spoon until browned and no longer pink.
- Carefully drain the excess grease from the skillet, leaving about one tablespoon of fat for flavor.
- Stir in chili powder, cumin, salt, and black pepper, cooking for 2-3 minutes to toast the spices into the meat.
- Remove from heat and stir in fresh lime juice to brighten the flavors.
- Spoon the warm beef mixture into the center of the chilled lettuce leaves and add desired toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired