Here in Texas, we love our tacos. With beef, pork, or chicken, soft or crunchy shells, cheese, hot sauce – for breakfast, lunch, dinner, or a snack. You can buy packets of taco seasoning, but it’s so easy to make! For a healthier version, I pile the meat and toppings onto lettuce leaves instead of taco shells.
- 1 pound ground beef (80/20 or 85/15)
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dry oregano
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup tomato paste
- 1 head iceberg lettuce (or Bibb if you prefer)
- 3 tomatoes, chopped
- 1 cup queso fresco, crumbled (or shredded cheddar)
- 1 cup jarred salsa
- 1 cup sour cream
- Optional – chopped cilantro, squeeze of lime
- In a small bowl, stir together chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Set aside.
- Brown the ground beef in a large skillet. Drain and return to the stove.
- Add spice mix. Stir to coat the beef. Add tomato paste and 1/2 cup water. Heat until water evaporates.
- Slice the head of lettuce in half and separate into leaves or little cups.
- Assemble your tacos in the lettuce leaves: 1-2 tablespoons beef, topped with tomatoes, cheese, salsa, sour cream, and cilantro. Squeeze a little lime juice over them and you have a flavor-packed healthy meal!