Taco Lettuce Wraps

5 from 2 votes

Low-carb Taco Lettuce Wraps are packed with seasoned meat, black beans, and all your favorite taco toppings—Cheddar, tomatoes, avocado, sour cream, and a squeeze of lime. Customize them your way for a fresh, flavorful meal!

Prep Time20

Cook Time7

Total Time27

Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: Taco Lettuce Wraps

Servings: servings

Author: Chelsea Lords

Cost: $12.72

Equipment

Large pan cast-iron if possible

Ingredients

1 tablespoon olive oil
2 cloves garlic
1/2 cup diced yellow onion
1 pound ground beef or ground chuck
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper optional, omit if sensitive to spice
1/2 teaspoon oregano
1/2 teaspoon roasted garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup tomato sauce
1 cup black beans
10 to 12 firm large pieces lettuce I like Boston/butter lettuce best
Toppings as desired see note 1

US - Metric

Instructions

Wash and dry the lettuce wraps. Set aside. Prepare everything for cooking the beef filling because the process goes quickly! Mince garlic, dice onion, and stir together all the seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, garlic powder, salt, and pepper. Drain and rinse black beans.
Heat oil in a large pan (cast iron if possible) over high heat. Add onion and cook 2–3 minutes or until lightly golden. Add minced garlic and cook for 30 seconds.
Add ground beef and cook 2–4 minutes, breaking it up into small pieces as you go, until meat is no longer pink. If there is a lot of extra grease (from higher-fat percentages of beef), drain off. Add in the mixture of all seasonings. Stir another 2–3 minutes or until beef is completely cooked through. Add tomato sauce and stir until thickened, another 1–2 minutes. Stir in drained and rinsed black beans. Remove from heat and set aside to slightly cool.
Set out washed and completely dried lettuce pieces (don’t want watery tacos!). Divide beef evenly between the 10–12 lettuce pieces (depending on how much beef you want in each taco). Add your favorite toppings. I love extra-sharp Cheddar cheese, chopped cherry tomatoes, chopped cilantro, and sour cream. Other great options include avocado or guacamole, fresh corn, hot sauce or taco sauce, crispy tortilla strips, etc. Drizzle fresh lime over everything and serve.

Notes

Note 1: Try some toppings such as freshly grated cheese (Monterey jack or extra-sharp Cheddar), freshly chopped cilantro, fresh lime wedges, chopped cherry tomatoes, thinly sliced avocado or guac, sour cream, etc.

Storage: Store taco lettuce wraps components separately. Lettuce should be kept in an airtight container in the fridge for up to 3 days. Taco meat can be refrigerated for 3-4 days or frozen for up to 3 months. Toppings should be refrigerated in separate containers.

Nutrition