Made with AI
Spicy Beef and Cheddar Lettuce Wrap Tacos
25 min 585 kcal per serving Easy
Ingredients
4 Servings
- shredded romaine lettuce2 cups
- 80/20 grass fed beef400 grams
- extra virgin olive oil2 tablespoons
- garlic cloves, pressed2 cloves
- white onions, chopped1 cup
- organic tomatoes, diced1 cup
- extra sharp cheddar cheese, fresh grated1 cup
- Louisiana hot sauce4 tablespoons
- corn tortillas, cut into strips and baked8 tortillas
- Mortons iodized salt1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C). Cut the corn tortillas into strips and spread them on a baking sheet. Bake for 8-10 minutes or until golden and crispy. Set aside.
- 2
In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the chopped white onions and sauté for 2-3 minutes until translucent.
- 3
Add the pressed garlic cloves and cook for another 30 seconds until fragrant.
- 4
Add the 80/20 grass fed beef to the skillet. Cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes.
- 5
Stir in the diced organic tomatoes, Louisiana hot sauce, and Mortons iodized salt. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
- 6
To assemble the tacos, lay out the shredded romaine lettuce as a base on each plate.
- 7
Spoon the spicy beef mixture evenly over the lettuce leaves.
- 8
Top each with a generous sprinkle of fresh grated extra sharp cheddar cheese.
