Taco Lettuce Wrap
These taco lettuce wraps are a quick, skillet-cooked dinner made with seasoned ground beef and crisp romaine lettuce leaves.
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 romaine lettuce head
- ½ cup salsa
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro
- ½ cup sour cream
- 1 lime, quartered
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and cooked through.
- Sprinkle the chili powder, ground cumin, and cayenne pepper over the beef. Stir well and cook for 1–2 minutes to bloom the spices. Remove from heat.
- While the beef cooks, separate the romaine leaves, wash, and pat them dry thoroughly. Set aside.
- Spoon the seasoned beef evenly into the romaine lettuce leaves.
- Top each wrap with salsa, shredded cheddar cheese, sour cream, and fresh cilantro as desired.
- Finish with a squeeze of fresh lime juice just before serving.
Nutrition
Notes
- Use sturdy romaine leaves: Choose the larger outer leaves, they’re thicker and hold the filling without tearing.
- Drain excess grease: If the ground beef releases a lot of fat, drain it before adding the spices to keep the wraps from getting soggy.
- Bloom the spices briefly: Cooking the spices for a minute in the hot skillet deepens their flavor and prevents a raw taste.
- Keep lettuce dry: Pat the romaine completely dry after washing so the wraps stay crisp.
- Serve immediately: Taco lettuce wraps are best assembled right before eating to maintain texture.
- Make components ahead: The beef can be cooked in advance and reheated gently before serving.
- Serving suggestions: Pair with Pico de Gallo or Cilantro Lime Cauliflower Rice for a simple, fast dinner.
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