Skillet Beef Tacos With Lettuce, Tomato And Cheddar
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beef · high-protein
776 cal
40g protein
46g carbs
48g fat
per serving · estimated
Ingredients
- 3/4 lb ground beef (85% lean)
- 12 (6-inch) corn tortillas
- 3/4 cup sharp cheddar, shredded
- 1 heart romaine lettuce, shredded
- 1 medium tomatoes, diced
- 1 small yellow onion, finely chopped
- 1/4 cup sour cream
- 1 1/2 tbsp taco seasoning
Method (tap to check — screen stays awake)
- Brown the beef with the onion in a dry 12-inch skillet over medium-high, breaking it into fine crumbles, 7 minutes, until the liquid has cooked off and the meat starts to sizzle in its own fat.
- Spoon off all but a thin film of fat, then stir in the taco seasoning and 1/2 cup water.
- Simmer 4 minutes, scraping the browned bits up, until the sauce clings to the meat and no loose liquid pools in the pan.
- Char the tortillas 30 seconds a side in a dry skillet until they puff and show dark spots, then stack them under a towel.
- Double up the tortillas, spoon in the beef, and top with cheddar so it softens against the hot meat.
- Finish with lettuce, tomato, and sour cream and serve immediately, before the tortillas go limp.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.