10-Minute Taco Lettuce Wraps are the best of each tacos and lettuce wraps. They are loaded with fresh ingredient and the meat is cooked in less than 10 minutes. It's an easy meal to serve as a buffet for dinners to make their own with an assortment of toppings.
Servings 1414 tacos if using 1/4 cup of meat per taco lettuce wrap) 3 1/2 cups taco meat
Author Toni Dash
¾cupschopped Yellow Onion
1poundGround Beef(I prefer 85% fat for the flavor; excess fat may be drained)
114-15 ounce jarBlack Bean and Corn Salsa (or salsa of choice)(mild or medium heat to your preference)
2-3heads Butter Lettuce, leaves separated and rinsed
Optional Topping ideas
Sliced Jalapeno Peppers
Finely Grated Cheese
Sour Cream or Mexican Crema
In a large skillet over medium-high heat, warm the olive oil until the surface is rippling.
Add the onions and sauté until translucent (3-4 minutes).
Add the ground beef and cook, stirring often, breaking the meat into small pieces, until no pink remains. Drain any excess fat if needed.
Add the salsa and taco seasoning and stir to fully combine. Cook for an additional 1-2 minutes. Remove from heat.
To Assemble the Lettuce Wraps
Prepare the lettuce: If any of the center rib on the lettuce leaf (the part the was attached to the head) extends past the bottom of the leaf, break that part off and discard. This allows a flush bottom to the leaf.
Take two similarly sized large lettuce leaves and overlap the bottoms by about 1 inch.
Add approximately ¼ cup of the taco meat in a line over the overlapping part of the leaves.