Put a healthier twist on your next Taco Tuesday by swapping the taco shell for a sturdy green, like romaine. It stands up to a variety of toppings, gives each bite a satisfying crunch, and you can still eat it with your hands. 

Use this simple recipe as your base, then customize; invite guacamole, sour cream, beans and any other favorites to the party. 

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Taco Lettuce Cups

Yields 15-20

• 1 Tbsp olive oil
• 1 lb lean ground beef (90/10)
• 1 packet taco seasoning
• 1 cup diced tomato
• ¼ cup diced onion
• 2 Tbsp cilantro, minced
• 2 Tbsp lime juice
• salt and pepper, to taste
• ¾ cup shredded Mexican cheese blend
• 12 Revolution Farms Robust Romaine lettuce leaves, or your favorite Romaine lettuce
• ¾ cup shredded Mexican cheese blend

Heat olive oil in large skillet over medium-high heat. Add ground beef and let sit for 2 to 3 minutes without stirring, until it develops a crust. Break up the ground beef and stir in taco seasoning. Continue cooking, stirring occasionally, until meat is fully browned. Remove from heat and set aside.

In a small bowl, combine tomato, onion, cilantro and lime juice. Stir to combine and add salt and pepper to taste.

Place a scoop of taco meat in the middle of each lettuce leaf, then top with tomato and onion mixture and shredded cheese.