Beef Checkoff
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Whether you want to choose the right cut or prepare delicious, nutritious recipes, “Beef. It’s What’s for Dinner” is your go-to resource for all things beef.

It's taco night (i.e., Monday through Sunday). But if you're getting tired of the usual rotation, go back to your roots and enjoy tacos the way your mom used to make 'em... with ground beef.

The spices and salsa verde give the beef flavor, so you don't need to go overboard on the toppings. Swap out the standard shell for a durable piece of butter leaf lettuce to hold the fixins together. Add a few slices of avocado, a dollop of Greek yogurt, and shredded red cabbage for some crunch.

Taco Lettuce Wraps With Ground Beef

Recipe by: Jamie Webber
Makes: 4 servings
Ready in: 15 minutes

INGREDIENTS
1 tablespoon ghee or butter
1 yellow onion, diced
1 pound lean ground beef
3 garlic cloves
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 cup salsa verde
6-8 butter lettuce leaves
1 avocado, sliced
1/2 cup Greek yogurt
Shredded red cabbage, for garnish (optional)

DIRECTIONS
1. In a sauté pan, melt ghee or butter over medium heat. Add diced onion and cook until translucent.

2. Add the ground beef and break up until it starts to crumble, stirring occasionally, about 5 minutes. Add garlic and continue to cook for another 2 minutes. Add the spices and continue to cook until meat is browned, about 3 more minutes. Add the salsa verde and mix well.

3. Separate butter lettuce leaves. Add ground beef, sliced avocado, a dollop of Greek yogurt, and a sprinkle of shredded red cabbage to each leaf.

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