Low Carb Classic Ground Beef and Cheese Tacos
Satisfy your taco cravings guilt-free with these mouthwatering Low Carb Classic Ground Beef and Cheese Tacos! This recipe swaps traditional taco shells for crisp, refreshing iceberg lettuce wraps, making it a keto-friendly, gluten-free delight. The seasoned ground beef is infused with bold flavors of smoky paprika, cumin, and chili powder, simmered to perfection with a touch of tomato paste for a rich, hearty base. Finished with a vibrant medley of toppings like shredded cheddar cheese, creamy avocado, juicy cherry tomatoes, tangy sour cream, and a sprinkle of fresh cilantro, every bite is a delicious balance of textures and flavors. Ready in just 35 minutes, this wholesome and satisfying dinner is perfect for busy weeknights or casual gatherings. Healthy, quick, and irresistibly tasty, these low-carb tacos are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 0.5 cup Onion
- 3 cloves Garlic
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.25 cup Beef broth
- 8 large leaves Iceberg lettuce leaves
- 1 cup Shredded cheddar cheese
- 1 medium Avocado
- 1 cup Cherry tomatoes
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a spatula or wooden spoon, about 5-6 minutes.
Drain excess fat if necessary. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well to coat the beef evenly with the spices.
Add the tomato paste and beef broth to the skillet. Stir until the tomato paste is evenly distributed, and let the mixture simmer for another 3-4 minutes until slightly thickened.
While the beef mixture simmers, prepare the toppings: halve the cherry tomatoes, slice the avocado, and chop fresh cilantro.
To assemble each taco, take a large leaf of iceberg lettuce and spoon a portion of the ground beef mixture onto the center.
Top with shredded cheddar cheese, sliced avocado, halved cherry tomatoes, a dollop of sour cream, and chopped cilantro.
Repeat the process for the remaining lettuce leaves and serve immediately.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.1 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2926 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
