Try these ground beef lettuce wraps as a substitute for taco night if you’re on a low-carb kick and love Mexican food but hate all the beans and bread. Delicious and low in carbohydrates!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 4 ounces Mexican-style chorizo
- 1 green bell pepper, seeded and finely chopped
- 1 yellow bell pepper, seeded and finely chopped
- 1 small yellow onion, finely chopped
- 2 fluid ounces tequila (Optional)
- 1 pound Monterey Jack cheese, shredded
- 1 (8 ounce) package white Cheddar cheese, shredded
- ⅛ teaspoon chili powder
- 2 plum tomatoes, diced
- ¼ cup chopped fresh cilantro
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
- Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
- Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
- Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.
- You can customize this with whatever you have around. Add some chopped mushrooms with the veggies, substitute breakfast sausage for the chorizo, and use any combination of melting cheeses.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 17 g |
| Sodium | 628 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used 1lb chorizo. This was excellent! We didn’t layer it, but it made no difference, in my opinion. It was fantastic and we had none left. We served it with pita chips and tortilla chips, but it would have been just as enjoyable with fresh celery, cauliflower and/or broccoli.
Loved it! I substituted a plant-based meat substitute and you couldn’t tell. YUM! Will definitely make again
Love it! Easy and forgiving recipe, you can make it just about any way you want and it will be delicious. The only change I made was I used the full 12 oz of chorizo, can’t imagine it would have been good enough with just 4 oz! Next time, we are putting diced and seeded jalapenos in as well. Easy and delicious layered dip that is delicious right out of the skillet!