beef and veggie taco cups
5 from 4 votes

Beef and Veggie Taco Lettuce Cups

Calories 2351 kcal


  • 1 TB extra virgin olive oil or coconut oil
  • 1 lb ground beef grass-fed
  • 1/2 onion thinly sliced
  • 1/2 bell pepper thinly sliced
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 cup corn kernels fresh or frozen
  • 1 medium tomato diced
  • 1 head lettuce butter or bibb lettuce

Toppings of choice:

  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cilantro
  • 1 avocado sliced
  • 1/4 cup lime juice fresh-squeezed
  • 1/2 cup sour cream
  • 1/2 cup salsa


  1. Wash the lettuce and carefully remove the leaves to dry. Set aside.
  2. In a small bowl, mix together the taco spices. Set aside.
  3. In a large skillet over medium-high heat (I use my cast iron), heat the oil. Add the ground beef and spices. Cook until the meat is slightly brown with a little pink. Drain the extra fat (grease) from the pan. Return the pan to the heat and add the onion, pepper slices, and corn kernels. Cook until soft and meat is fully brown (5 minutes.)
  4. Turn off the heat. Add the diced tomato, gently stirring the tomato into the taco filing.
  5. To assemble the taco cups, fill the lettuce leaves with the taco beef and veggies and any desired toppings.
  6. For leftovers, store the meat mixture and lettuce separately until needed.