For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night. It uses lettuce leaves instead of taco shells to make a dish that’s halfway between a lettuce wrap and a taco. Low on carbs and still delicious!
Ingredients
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons chicken stock (optional)
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 2 large roma (plum) tomatoes, chopped
- 1/2 teaspoon salt
- 1 (8 ounce) package shredded Cheddar cheese
- 12 large romaine lettuce leaves
Directions
- Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
- Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
- Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
- Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.