Paleo Classic Ground Beef Burrito
Savor a healthy twist on a Tex-Mex favorite with the Paleo Classic Ground Beef Burrito! This recipe ditches the traditional tortilla for crisp romaine lettuce leaves, creating a fresh and gluten-free alternative that’s perfect for paleo enthusiasts. Packed with seasoned ground beef, sautéed onions and bell peppers, creamy avocado slices, juicy cherry tomatoes, and vibrant cilantro, every bite is a burst of flavor and texture. A fragrant blend of cumin, paprika, and oregano adds depth to the beef filling, while a squeeze of lime brings a bright, zesty finish. Ready in just 35 minutes, this dish is ideal for busy weeknight dinners or meal prepping. Dive into this paleo-friendly burrito that’s as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 3 cloves, minced garlic
- 2 tablespoons coconut oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 0.25 cup water
- 8 large romaine lettuce leaves
- 1 large, sliced avocado
- 0.5 cup, halved cherry tomatoes
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Heat coconut oil in a large skillet over medium heat.
Add the diced onion and bell pepper to the skillet, and sauté for about 5 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook while breaking it up with a spatula until it is browned thoroughly and no longer pink.
Drain any excess fat from the skillet, then reduce the heat back to medium.
Add paprika, ground cumin, dried oregano, sea salt, and black pepper to the beef mixture. Stir well to evenly coat the beef and vegetables with the spices.
Mix in the tomato paste and water. Stir until a smooth sauce coats the beef mixture.
Allow everything to simmer for about 5 minutes, stirring occasionally, until the flavors are melded together.
While the beef mixture simmers, prepare the lettuce leaves by washing and patting them dry with paper towels.
Spoon the beef mixture evenly onto the center of each lettuce leaf.
Top with sliced avocado, halved cherry tomatoes, and sprinkle with chopped cilantro.
Serve each 'burrito' with a lime wedge on the side for a fresh squeeze of lime juice before eating.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2690 mg | 117% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 16.7 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3338 mg | 71% | |
*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.
