This delicious taco recipe doesn’t skimp on flavor. We swapped out traditional tortillas for fresh lettuce wraps and added lots of cheese to pump up the wow factor. You won’t disappoint with dinner tonight!
1 lb ground beef
2 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
2 tbs ground cumin
¼ tsp ground cayenne
½ tsp Kosher salt
Fresh cracked pepper to taste
½ cup Sargento® Shredded 4 Cheese Mexican
1 Tbs cilantro, chopped
1 tbs lime juice
4 large bib lettuce leaves or 8 small
1 large lime, juiced
1 garlic clove, roughly chopped
1 cup cilantro, loosely packed
½ cup Mexican crema or sour cream
¼ tsp Kosher salt
Fresh cracked pepper
Sargento® Shredded 4 Cheese Mexican
Chunky pico de gallo or salsa
1 Lime quartered
In a large skillet over medium high heat, brown the ground beef using a fork to break it up as it cooks, about 8-10 minutes. Remove beef and place onto a plate lined with paper towel. Drain the fat from the skillet and add olive oil and onion, sauté until translucent, add garlic and cook until fragrant. Return the beef to the pan and add 1/3 cup water, simmer until water is almost evaporated, about 1-2 minutes. Reduce heat to low and add cumin, cayenne, salt and pepper. Stir to combine and cook for 2-3 minutes. Add cheese and cook until melted. Turn off heat and add cilantro and lime juice.
For the avocado crema, place avocados, lime juice, garlic, cilantro and crema or sour cream in a blender or food processor & puree until smooth & creamy. Makes approximately 1 ¾ cups.
Place one large or 2 small lettuce leaves on each plate. Fill with ground beef mixture and serve with additional cheese, pico de gallo, scallions, lime quarters and avocado crema.