Name: Mexican Beef Lettuce Cups
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: 4 servings
Ingredients: 1 lb (450 g) lean ground beef (90–95% lean); 1 tbsp olive oil; 1 small onion, finely chopped (optional); 2 cloves garlic, minced (optional); 1 tbsp chili powder (mild); 1 tsp ground cumin; 0.5 tsp smoked paprika or sweet paprika; 0.5 tsp kosher salt (adjust to taste); 0.25 tsp black pepper; 0.3333333333333333 cup low-sodium beef or chicken broth (or water); 1 tbsp tomato paste (or 2 tbsp no-sugar-added salsa); 1 head butter lettuce or romaine leaves, washed and separated; 1 cup diced tomatoes or pico de gallo; 1 ripe avocado, diced or sliced; 0.5 cup shredded lettuce or cabbage (optional, for crunch); 0.25 cup chopped cilantro (optional); Lime wedges, for serving; 0.25 cup shredded reduced-fat cheddar or cotija (optional)

Ingredients

1 lb (450 g) lean ground beef (90–95% lean)
1 tbsp olive oil
1 small onion, finely chopped (optional)
2 cloves garlic, minced (optional)
1 tbsp chili powder (mild)
1 tsp ground cumin
1/2 tsp smoked paprika or sweet paprika
1/2 tsp kosher salt (adjust to taste)
1/4 tsp black pepper
1/3 cup low-sodium beef or chicken broth (or water)
1 tbsp tomato paste (or 2 tbsp no-sugar-added salsa)
1 head butter lettuce or romaine leaves, washed and separated
1 cup diced tomatoes or pico de gallo
1 ripe avocado, diced or sliced
1/2 cup shredded lettuce or cabbage (optional, for crunch)
1/4 cup chopped cilantro (optional)
Lime wedges, for serving
1/4 cup shredded reduced-fat cheddar or cotija (optional)

Instructions

1
Warm a large skillet over medium heat and add olive oil. Sauté the chopped onion until soft, about 3 minutes; add garlic and cook 30 seconds until fragrant.
2
Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 5–6 minutes. Drain any excess fat if needed.
3
Sprinkle the chili powder, cumin, paprika, salt, and pepper over the beef. Stir to coat, then add the tomato paste and broth (or salsa). Simmer 2–3 minutes until the mixture is saucy but not wet. Taste and adjust seasoning — a squeeze of lime here brightens everything.
4
While the beef finishes, prepare the lettuce cups and toppings: arrange leaves on a platter, set out diced tomatoes/pico, avocado, shredded cabbage, cilantro, cheese, and lime wedges.
5
Spoon warm beef into each lettuce leaf, add desired toppings, and fold like a little taco. Eat with fingers for the full fun — I always say a squeeze of lime makes it sing.
6
Leftovers: keep beef and toppings separate in the fridge for 3–4 days. Reheat beef gently with a splash of water to loosen before serving.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:10 minutes

Cook:12 minutes

Total:22 minutes

Servings:4

Mexican Beef Lettuce Cups

Ingredients

Instructions

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