Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).
When I first mentioned to my family that I was making Tacos de Lechuga, they all thought I had completely lost my mind for having even suggested it. But I think they're the crazy ones for thinking I meant tortillas filled with nothing but lettuce. Right?!
I've lived in Mexico, the land of delicious tacos, for a little more than 16 years now, but every once and a while I still crave those crispy tacos filled with refried beans and ground beef popularized by certain fast-food chains (cough, cough, Taco Bell). These Tacos de Lechuga, filled with homemade Refried Beans, seasoned ground beef, and fresh Pico de Gallo, these tacos taste just like the tacos I miss from the US, and I don't even miss the crunchy tacos shell.
Tacos de Lechuga
- 2 tablespoons vegetable oil
- 1/2 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 lb. lean ground beef
- 2 limes
- 1-1/2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon ground black pepper
- 1-1/2 cups Refried Beans
- Fresh Pico de Gallo
- 24 Romaine lettuce leaves, rinsed and patted dry
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the onion for 2 to 3 minutes until translucent. Add the garlic and saute for an additional 30 seconds. Stir in the ground beef. Cook the meat, using a wooden spoon to break up the meat, until no longer pink. Add the juice of the 2 limes along with the chile powder, ground cumin, crushed oregano, and black pepper. Reduce heat to low; cover and let simmer, stirring occasionally, for 12 to 15 minutes until all of the liquid has evaporated. Season with salt, to taste; remove from heat.
While the meat is cooking, heat the refried beans in a small saucepan over medium heat.
To serve the tacos, layer 2 leaves of Romaine lettuce. Spoon 2 tablespoons of refried bean down center of the lettuce leaves. Top with 2 to 3 tablespoon of the ground beef filling. Garnish with Pico de Gallo. Enjoy!