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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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:
1. 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.
2. 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.
3. Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
4. 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.
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