Taco Lettuce Crunch Wraps
The taco filling is encased in crisp romaine leaves instead of tortillas
Ingredients
- 1 lb. ground chuck or ground beef*
- 4 Tbsp taco seasoning divided
- 1 sweet or yellow onion diced
- 3-4 ears fresh corn cooked or 2 cups canned or frozen corn, thawed
- 6 oz. extra sharp cheddar cheese* grated, divided
- fresh tomatoes or cherry tomatoes chopped
- diced avocado or guacamole
- 1 1/2 cups sour cream* divided
- 1 can 15 oz. refried* beans
- 4-8 large crisp romaine lettuce leaves
Instructions
- In a mixing bowl, stir 1 Tablespoon of taco seasoning into refried beans.
- Place into a small greased baking dish.
- Top with an even layer of sour cream, about 1 cup.
- Sprinkle with 4 oz. cheese.
- Bake at 350 degrees for 20 minutes or until nice and bubbly.
- While beans are baking, saute ground beef, stirring to crumble the meat until it is brown and cooked through.
- Drain fat from skillet and stir onions into the hot meat.
- Add 3 Tablespoons of taco seasoning and 2/3 cup water.
- Simmer uncovered over low heat for 20 minutes.
- While beef is simmering, cut the corn off the cob and add to meat mixture.
- After simmering for 20 minutes, cover pan and let simmer 10 more minutes to heat corn.
- Spread hot refried beans down the center of the romaine leaf.
- Top with cooked taco meat.
- Top with tomatoes, avocado and a few Fritos for crunch.
- Sprinkle with additional cheese if desired and a dollop of sour cream if desired.
- Fold up sides to enclose filling, or place another lettuce leaf on top and fold in around and under the first leaf.
- Cut in half and serve immediately.
Notes
Lighten this recipe even more by using ground turkey or chicken, reduced fat cheese, light sour cream and fat free refried beans or black beans
The warm beans and meat will make the thinner parts of the lettuce leaves soft, so a knife and fork is recommended for eating
The refried beans prepared this way can also be served as an appetizer dip with chips