One-Pan Ground Beef Fajita Lettuce Wraps with Lime Crema

These one-pan beef fajita lettuce wraps are a quick and delicious weeknight dinner that brings all the flavors of classic fajitas without the carbs. In just 20 minutes, you can have a satisfying meal on the table that’s perfect for busy evenings.

Juicy ground beef is cooked with onions and bell peppers, seasoned with a warm fajita spice blend, then topped with melted cheese. Serve it all in crisp lettuce cups with a tangy lime crema and crushed blue corn tortilla chips for an irresistible crunch.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Zest the lime and quarter it. Trim the root end from the lettuce and separate the leaves. Gently crush the tortilla chips in their bag into small pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion, green pepper and ground beef. Season generously with salt (about ¼ teaspoon) and black pepper. Cook, breaking up the meat into pieces, until the beef is lightly browned and the onion is slightly softened, 4-5 minutes. Stir in the fajita spice blend and cook for 30 seconds. Add the beef stock concentrate, ½ teaspoon sugar and 1 tablespoon water. Cook, stirring occasionally, until the beef is cooked through, 2-3 minutes more.
3. Meanwhile, in a small bowl, combine the sour cream, lime zest and juice from one lime wedge. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
4. Remove the pan from heat and sprinkle the Mexican cheese blend over the beef mixture. Cover the pan and let it sit until the cheese melts, 1-2 minutes. Divide the lettuce leaves among plates. Fill each leaf with the beef and cheese mixture. Drizzle with the lime crema and sprinkle with crushed tortilla chips. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use flour tortillas instead of lettuce?

Yes, you can absolutely serve the beef fajita filling in warm flour or corn tortillas if you prefer a more traditional fajita experience.

How do I store leftovers?

Store the beef filling, lime crema and lettuce leaves separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to keep the lettuce crisp.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and omit the cheese or use a dairy-free cheese shreds. The lime crema can be made with a plant-based sour cream.