Mexican Beef Lettuce Cups

Instructions

1. 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. 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. 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. 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. 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. 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.