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
- 2 ears fresh corn, cooked and cut from cob cooked or 2 cups canned or frozen corn, thawed
- 2 oz. extra sharp cheddar cheese, grated
- fresh tomatoes or cherry tomatoes chopped or halved
- diced avocado or guacamole
- 8 large crisp romaine lettuce leaves
- Fritos corn chips, optional
- sour cream, optional
Instructions
- 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
- Add corn to meat mixture.
- cover pan and let simmer 10 more minutes to heat corn.
- Spread hot refried bean dip down the center of half of the romaine leaves
- Top with cooked taco meat
- Top with tomatoes, avocado, grated cheese and a few Fritos for crunch.
- Place another lettuce leaf on top forming a taco
- Cut in half and serve immediately
- The warm beans and meat will make the thinner parts of the lettuce leaves soft, so a knife and fork are recommended for serving