Ingredients
Scale
- 1 lb 80/20 Ground Beef
- 8 large Romaine Lettuce leaves (used as shells)
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Water
- 1 cup Shredded Sharp Cheddar Cheese
- 1 large Avocado, sliced
- 1/2 cup Sour Cream (full fat)
- 1/4 cup Fresh Cilantro, chopped
- 1 Lime, cut into wedges
Instructions
- Start by washing the Romaine lettuce leaves thoroughly under cold water. Pat them dry with a paper towel to ensure they stay crisp. Chop the cilantro, slice the avocado, and portion out your cheese and sour cream. In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create your homemade keto seasoning blend.
- Place a large skillet over medium-high heat. Add the ground beef and cook until it is fully browned, breaking it up with a spatula as it cooks. Once the meat is browned, drain about half of the excess grease, leaving some for flavor and healthy fat. Sprinkle your prepared seasoning over the meat and pour in the 1/2 cup of water. Stir well and let it simmer for about 5 to 7 minutes, or until the liquid has reduced and formed a thick sauce around the beef.
- Lay two Romaine lettuce leaves on each plate to serve as taco shells. Spoon a generous portion of the seasoned taco meat into the center of each leaf. Top the meat with shredded cheddar cheese while it is still warm so the cheese melts slightly. Add avocado slices, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve immediately with a lime wedge on the side for squeezing over the top.
- Cook Time: 25 minutes