Ground Beef Lettuce Taco Cups with Pico de Gallo
Ingredients
- For the Ground Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- ¼ cup water or beef broth
- For the Lettuce Cups
- 1 large head iceberg or butter lettuce, leaves separated and washed
- For the Pico de Gallo
- 2 medium tomatoes, finely diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Optional Toppings
- Shredded cheese
- Sour cream or Greek yogurt
- Avocado slices or guacamole
Instructions
- In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and refrigerate to allow flavors to blend.
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook, breaking it apart, until fully browned.
- Stir in chili powder, cumin, paprika, oregano, salt, and black pepper.
- Add water or beef broth and simmer for 3–5 minutes until the mixture is moist and well-seasoned.
- Taste and adjust seasoning if needed.
- Spoon warm ground beef into lettuce leaves.
- Top with pico de gallo and optional toppings before serving.