Beef Taco Lettuce Cups
Seasoned taco beef in crisp lettuce cups with cheddar, avocado and sour cream. A 20-minute keto taco night.
- Prep10 min
- Cook12 min
- Serves4
All the taco flavor with none of the shell. A homemade seasoning keeps it free of the sugar and starch that hide in packets.
Nutrition per serving (estimated)
Method
- Brown the beef in the oil in a large skillet over medium-high heat, breaking it up, until no pink remains and it reaches 160°F (71°C), or 165°F (74°C) if you use ground turkey or chicken, about 6 minutes. Drain excess fat if you wish.
- Add the onion, garlic and spices and cook 2 minutes. Stir in the water and simmer 3 minutes until saucy.
- Spoon the beef into lettuce cups and top with cheddar, avocado, tomato, sour cream and cilantro.
Chef’s notes
- Double the beef and use the leftovers for a taco salad or an omelette.
- Use ground turkey, chicken or pork if you prefer.
Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.
Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.
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