Ingredients

• 1 tablespoon avocado oil or other vegetable oil
• 1 bunch green onions
• 1 pound lean ground beef
• 1 teaspoon kosher salt , plus more to taste
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 pinch cayenne pepper , or to taste
• 0.5 teaspoons oregano , preferably Mexican oregano
• 1 tablespoon tomato paste
• 0.25 cups ketchup
• 0.5 cups water
• 12 butters lettuce leaves
• 0.5 cups shredded Monterey Jack or Cheddar cheese
• 0.25 cups red onion
• 0.5 cups tomato

Instructions

1. 1 Add oil to a nonstick skillet, and place over high heat. Add white and light green parts of sliced green onion; reserve the darker green part for garnish. Add beef, and use a spatula to break into small crumbles, about 5 minutes.
2. 2 Reduce the heat to medium-high. Add salt, black pepper, garlic powder, chili powder, cumin, oregano, tomato paste, and ketchup and cook, stirring, for about 2 minutes.
3. 3 Use a spatula to smooth and pat the mixture down into an even layer. Let cook without stirring for 1 to 2 minutes more, or until the pieces of meat start to form a brown crust. Give the mixture a stir and repeat the browning process once more.
4. 4 Add in the water, and continue to cook, stirring occasionally, until the meat mixture reaches your desired texture, 1 to 2 more minutes—cook briefly for a saucier version, or longer for a dryer, stickier version. More liquid can always be added to the pan to adjust if needed.
5. 5 Taste for seasoning, and adjust if needed. To serve, spoon beef into lettuce cups, and garnish with grated cheese, red onion, and tomato. Finish by sprinkling with reserved dark green onion tops.

Nutrition per serving