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Beef Taco Lettuce Wraps

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Beef Taco Lettuce Wraps

Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 400-500, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 419kcal


  • 1 tsp Avocado Oil
  • 10 ozs Lean Ground Beef
  • Sea Salt & Black Pepper (to taste)
  • 1/2 tsp Cumin
  • 2 tbsps Tomato Paste
  • 1 Tomato (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1 head Boston Lettuce (leaves separated)


  • Heat the oil in a pan over medium heat. Add the beef, breaking it up as it cooks.
  • Add the salt, pepper, and cumin and continue to break up the beef. Cook for five to six minutes.
  • Mix in the tomato paste. Then, add the chopped tomato and bell pepper. Cook for approximately 15 minutes or until most of the liquid has reduced. Taste and add more flavor if desired.
  • To serve, use a slotted spoon to put the beef mixture into the lettuce leaves. Enjoy!


  • Leftovers

    Refrigerate the beef mixture in an airtight container for up to three days.
  • Serving Size

    One serving is equal to two lettuce wraps.
  • Serve It With

    Rice or quinoa.
  • No Beef

    Use ground turkey or chicken.


Calories: 419kcal | Carbohydrates: 9g | Protein: 26g | Fat: 31g | Cholesterol: 100mg | Sodium: 129mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3088IU | Vitamin C: 89mg | Calcium: 44mg | Iron: 4mg

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