Description
Enjoy a flavorful and low-carb meal with these Keto Beef Taco Lettuce Wraps Bowls. Packed with seasoned ground beef and fresh toppings wrapped in crisp lettuce leaves, this dish is perfect for a guilt-free taco night tailored to keto enthusiasts seeking a delicious and healthy alternative.
Ingredients
Scale
Taco Filling
- 1 lb Ground beef
- 2 tablespoons Olive oil
- 1 tablespoon Taco seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- Salt and Black pepper to taste
Wrap Fixings
- 8 large Lettuce leaves
- 1 cup Cheddar cheese, shredded
- 1 Avocado, diced
- 2 Tomatoes, diced
- 1/2 cup Sour cream
- Fresh Cilantro, chopped
Instructions
- Cook Ground Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 7-10 minutes, breaking it apart with a spatula.
- Season the Beef: Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper. Cook for another 2-3 minutes until the spices are well mixed into the beef. Set aside.
- Prepare Lettuce Leaves: Wash and dry the lettuce leaves thoroughly. Lay them flat on a serving plate to serve as the taco wraps.
- Assemble the Wraps: Spoon the cooked beef mixture onto the center of each lettuce leaf, distributing evenly among them.
- Add Toppings: Top each beef-filled lettuce leaf with shredded cheddar cheese, diced avocado, diced tomatoes, a dollop of sour cream, and garnish with chopped fresh cilantro.
Notes
- For a spicier kick, add diced jalapeños or hot sauce to the beef mixture or toppings.
- Use iceberg or romaine lettuce leaves for sturdy wraps that hold fillings well.
- Make sure to drain any excess grease from the cooked ground beef for a leaner meal.
- These wraps can be prepared in advance by cooking the beef ahead and assembling just before serving to keep lettuce crisp.
- Substitute cheddar cheese with Monterey Jack or a dairy-free cheese if desired.
