Taco Lettuce Wraps with Cheddar

[Sincerely-Food-Chef]

Ingredients

• 2 heads butter (Boston) lettuce
• ½ (8 oz) block cheddar cheese
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 small bunch green onions (scallions)
• 1 ½ lb lean ground beef
• 1 medium yellow onion
• black pepper
• chili powder
• cumin, ground
• salt
• virgin coconut oil

Instructions

1. Wash and dry the fresh produce (skip the lettuce until the next step).
   • 1 pint grape tomatoes
   • 1 small bunch green onions (scallions)
2. Trim off and discard the root end of the lettuce; separate the leaves, then wash and dry them. Transfer to a plate.
   • 2 heads butter (Boston) lettuce
3. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
4. Quarter the grape tomatoes and transfer to a small bowl.
5. Preheat a skillet over medium-high heat.
6. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
   • 1 medium yellow onion
7. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
   • 1 tbsp virgin coconut oil
8. Add the onion to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.
9. Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
   • 2 cloves garlic
10. Add the garlic, chili powder, cumin, salt, and pepper to the onion; stir until fragrant, 15 to 30 seconds.
    • 1 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp salt
    • ½ tsp black pepper
11. Add the ground beef to the skillet and; cook, breaking apart with a spoon, until browned and crumbly, 4 to 5 minutes.
    • 1 ½ lb lean ground beef
12. Coarsely grate ½ cup of cheddar.
    • ½ (8 oz) block cheddar cheese
13. To serve, double up the lettuce leaves and fill with the ground beef mixture, tomatoes, cheddar, and green onions. Alternatively, combine all of the ingredients in a bowl to make a salad. Enjoy!