📍 Where this dish comes from: Monterrey, Nuevo León · Cerro de la Silla
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 lb ground beef sub: ground turkey or pork
- 1 tbsp olive oil sub: avocado oil, beef tallow
- 2 tsp chili powder sub: chipotle powder for smoky heat
- 1 tsp ground cumin sub: taco-blend seasoning
- 1/2 tsp garlic powder sub: 1 clove minced garlic
- 1/2 tsp onion powder sub: 2 Tbsp minced onion
- 1/4 tsp smoked paprika sub: regular paprika + pinch liquid smoke
- 1/4 tsp salt + 1/8 tsp pepper
- 8–10 romaine leaves sub: butter lettuce cups
- 1/2 cup shredded cheddar sub: Monterey Jack or pepper jack
- 1/3 cup diced tomato sub: pico de gallo or salsa
- 1/2 avocado diced; sub: sliced olives or guac
- 2 tbsp chopped cilantro sub: parsley or green onion
- Lime wedges for serving
Instructions
- Season & Brown Beef: Heat oil in a skillet over medium-high. Add ground beef and cook 5–6 min, breaking into crumbles.
- Spice It Up: Stir in chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Cook 2 min until fragrant; drain excess fat if desired.
- Assemble Wraps: Spoon hot beef into lettuce leaves. Top with cheese (it melts slightly), tomato, avocado, and cilantro. Finish with a squeeze of lime.
- Serve immediately while crisp and juicy.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 24g | Fat: 25g
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About This Dish
It’s taco night, keto-style! Seasoned ground beef is browned to savory perfection, then spooned into crisp romaine (or butter) lettuce leaves for a hand-held fiesta that skips the tortillas but keeps all the flavor.
Health Benefits
- Lettuce replaces the taco shell entirely, keeping this dish low-carb.
- Ground beef provides the protein and fat that make these wraps filling.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans