8 large lettuce leaves
1 1/2 cup cooked brown rice
3/4 cup fresh corn kernels
1 cup canned black beans, drained and rinsed
1 tablespoon olive oil
3/4 pound extra lean ground beef
1 small zucchini, chopped
1 ounce packet low-sodium taco seasoning
4 ounces low sodium tomato sauce
1 tablespoon finely chopped cilantro
1 teaspoon lime juice
1 tomato, chopped
1 small red onion, chopped

8 servings


Wash and dry lettuce leaves. Prepare rice according package directions. Cut corn off cob. Drain and rinse black beans. In a skillet, heat the oil to medium; add ground beef and begin to cook. When beef begins to brown, add zucchini, corn and black beans to skillet. Continue to cook until vegetables are tender and beef is done. Do not overcook. Add in taco seasoning and tomato sauce and heat through. Add cilantro and lime juice to the cooked rice. Place equal amounts of rice mixture and taco mixture into lettuce leaves. Top each taco with chopped tomato and onion. 

Nutritional Analysis: 
180 calories
4.5 g fat
1 g saturated fat
20 mg cholesterol
350 mg sodium
23 g carbohydrate
4 g fiber
5 g sugars
12 g protein

Lean Green Lettuce Tacos

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

April, 2017

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