Past Recipes
Beef Taco Lettuce Wraps

Beef Taco Lettuce Wraps with Black Bean–Tomato Salsa and Crispy Tortilla Strips

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The speediest way to taco salad success, Chef Shanna discovered, is to turn the whole concept inside out. Instead of a crispy tortilla shell, she uses Boston lettuce leaves to hold the spiced beef filling, crema, and black bean–tomato salsa. Fried tortillas make a super crunchy garnish and complete the taco inspiration.

  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 770
  • Protein 43g
  • Total Carb 42g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    • 1 can
    • black beans
  • corn tortillas
    • 2
    • corn tortillas
  • lime
    • 1
    • lime
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • scallion
    • 1
    • scallion
  • ground beef
    • 12 ounces
    • ground beef
  • Mexican spice mix
    • 2 teaspoons
    • Mexican spice mix
  • sour cream
    • 2 ounces
    • sour cream
  • head Boston lettuce
    • 1
    • head Boston lettuce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Drain and rinse black beans. Measure out 1 cup black beans and reserve for Step 5; save remainder for another dinner. Stack tortillas and cut into thin strips. If you have a zester and want to infuse your crema with even more flavor, zest up to ½ lime, then halve. Halve grape tomatoes. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens.

  2. Fry tortilla strips

    Fry tortilla strips

    Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tortilla strips in a single layer and fry, stirring frequently and working in batches as needed, until golden and crisp, 2-3 minutes. Transfer to a paper towel–lined plate to drain; discard oil, reserving pan. Season tortilla strips with juice of ½ lime and ⅛ teaspoon salt. Set aside for serving.

  3. Cook beef

    Cook beef

    Pat beef dry with a paper towel. Wipe pan from tortilla strips clean and return to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add spice mix, scallion whites and light greens, beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  4. Make crema

    Make crema

    While beef cooks, in a small bowl, whisk together sour cream, lime zest (if using), teaspoon salt, and pepper as desired. Set crema aside until ready to serve.

  5. Make black bean–tomato salsa

    Make black bean–tomato salsa

    In a large bowl, whisk together juice of remaining lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add black beans, tomatoes, and scallion dark greens and toss to combine. Pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps).

  6. Plate lettuce wraps

    Plate lettuce wraps

    Divide lettuce wraps between serving plates; fill with beef, then black bean–tomato salsa. Dollop over crema and garnish with crispy tortilla strips. Dig in!

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