Beef Taco Cups
Updated: Jul 10, 2018
We love Taco Tuesdays! My whole family adores tortillas, but this ultra low-carb version is equally loved. There’s something about the softness and slight flavor of the butter lettuce that makes these taco cups super satisfying. Somehow it seems more enjoyable to eat than a taco salad because the leaves easily fold over to hold the toppings. Bump up the fat by adding sour cream, guac, or olives to make it more satisfying. Cauliflower rice or black beans as a side help make it a heartier meal.
Beef Taco Cups
Prep Time: About 10 minutes
Cook Time: 15 minutes
12 whole leaves butter lettuce, rinsed and patted dry
1 lb. organic, grass-fed ground beef
½ T avocado oil, butter or bacon grease
Taco seasoning blend:
1 T cumin (about a small palmful)
2 tsp. paprika
2 tsp. oregano
2 tsp. onion powder
1 tsp. onion powder
1 tsp. Himalayan pink salt
½ tsp. freshly ground black pepper
½ C shredded cheddar cheese
¼ white onion, diced
Optional toppings: sliced fresh jalapeno, black olives, tomatoes, guacamole, cilantro, sour cream, salsa
Warm a large skillet and add the oil. Add beef and sprinkle top with seasoning blend. Cook until beef is no longer pink, mixing well and breaking up meat into tiny pieces.
To assemble, place 3 leaves on each plate, rib side down. Divide the beef mixture evenly among all 4 plates so that each person gets ¼ of the meat. Top with onion and cheese and any additional optional toppings you like.
Macros per 3 taco cups (for meat, cheddar cheese, onion and lettuce only):