Around here in the Fall, Saturday is Football, Sunday is Football and Monday nights… yeah, you guessed it. As everyone knows, Football brings Football Food. Now Football Food is good as far as it goes, but it’s not usually the most health-conscious and certainly not the type of food that makes you think “Skinny Jeans”. Until this weekend anyway.
This weekend I made Beef Taco Lettuce Wraps – a dish combining two of my most favorite things; tacos and lettuce wraps. I mean really, does it get much better than that? Only if you can tell me the last time you had a plate of tacos for 8 Points? Because these Beef Taco Lettuce Wraps are only 8 Points Plus for FOUR huge tacos!
NOTES:
- I make my own Homemade Taco Seasoning Recipe.
- I used Kidney Beans but I think Pinto Beans also would be great!
- As for lettuce, use any rugged leafy green lettuce. I like Boston Bibb or Butter lettuce but you could use Romaine or even Iceberg.
- Trader Joe’s sells a decent Pico de Gallo if you don’t have time to make your own ( Its what I used).
- This recipe calls for extra-lean ground beef but you could easily substitute ground chicken or ground turkey.
Did you make this recipe? Please give it a star rating below!
Beef Taco Lettuce Wraps
- 1 teaspoon olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic finely chopped
- 1 pound extra-lean ground beef
- 15 ounce can of kidney beans drained and rinsed
- 1/4 cup water
- 2 tablespoons taco seasoning
- 1 head Boston Bibb lettuce
- 1 cup cilantro rough chopped
- 1 avocado
- 1 cup pico de gallo or salsa
- 1 cup non-fat plain greek yogurt or sour cream
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Use a food processor to finely chop onion and garlic.
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In a large skillet, heat olive oil over medium high heat. Add in onion and garlic and saute for 3 to 4 minutes, stirring constantly. Next, add in ground beef and break up with a spoon.
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Let cook until meat is completely browned. (If you did not use extra lean ground beef, be sure to drain and return the pan)
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In a small bowl or measuring cup combine water and taco seasoning. Pour into skillet over meat and add in beans.
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Let mixture come to a boil and lower to a simmer. Let simmer uncovered for 10 to 15 minutes until there is no liquid left in skillet.
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While meat mixture is simmering, prepare your condiments; chop avocado in chunks, rough chop cilantro, clean lettuce and remove individual leaves. Place Pico de Gallo and Greek Yogurt in serving bowls. Pull out hot sauce. Serve while hot and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Ann says
December 12, 2016 at 2:15 pmHoly Wow!! This is a fantastic recipe! I made a few minor changes due to a vegetarian in the family and a picky eater but everyone still ate this up! I used Beyond Beef beefy crumbles and mashed the kidney beans and sautéed them up separately before mixing them into the “beef” mixture. I doubled the recipe and there was none left over. Thanks so much for a wonderful recipe! This one will be going into our monthly menu planning rotation! 🙂
EverydayMaven says
December 13, 2016 at 11:12 amHi Ann! Thank you so much – so glad to hear it worked for everyone 🙂
Alexa says
July 16, 2014 at 11:40 amFollowed the exact recipe (with your recipe for taco seasoniong too!). However, I also added some cilantro lime brown rice into the wraps, and they came out delicious! I thought I would miss the crunch of the shell but my mind was blown at how much I enjoyed these. Thank you so much!
EverydayMaven says
July 17, 2014 at 4:01 pmYou’re welcome Alexa – so glad you loved it!! Thanks for reading 🙂
Linda says
March 12, 2013 at 7:45 amYou are too good! Can’t wait to try these. Thanks so much for ALL that you do to make these recipes easy for anyone to try! 🙂 You really do an excellent job!
EverydayMaven says
March 13, 2013 at 9:13 amYou are welcome Linda – thanks for taking the time to give me feedback! 🙂
Bev says
April 29, 2012 at 10:31 amWOW!! I really have to try this! What an awesome way to eat healthy tacos, how creative, why didn’t I think of that?? Puhleeeeez come to my Fiesta – Cinco de Mayo linky party. I’d love to have you enter all your delicious Mexican/Tex Mex recipes! Hope to see you there! http://isavortheweekend.blogspot.com/2012/04/fiesta-cinco-de-mayo-linky-party.html Thanks!! -Bev
EverydayMaven says
April 29, 2012 at 10:54 amHi Bev – Thanks! It is really yummy and perfect for Cinco de Mayo (or anytime lol).
Erica martell says
October 13, 2011 at 3:45 pmSo yummy can’t wait to try
EverydayMaven says
October 13, 2011 at 6:47 pmYou will love it!
ana {blubirdkisses} says
October 11, 2011 at 9:05 pmI made this tonight for dinner and it was AMAZING! The only thing I changed was that I used prime rib steak cut up into strips instead of the ground beef {because that’s all we had available at my mother-in-law’s house}. It was so so soooooo good though…I will be making
these again. Thanks again for the great idea!
EverydayMaven says
October 11, 2011 at 9:11 pmawesome!! 🙂
ana {bluebirdkisses} says
October 4, 2011 at 6:37 pmYum!!! I made lettuce wraps last night! except they were with chicken and home-made peanut sauce…but this looks way way better! I forgot that I could add things like yummy taco spice, cilantro, tomato and avocado. I will have to try these instead!
EverydayMaven says
October 4, 2011 at 8:28 pmI love Asian lettuce wraps! I have a great recipe for them I’ll post soon. Almost anything wrapped in lettuce is delish 🙂