Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.

This creates the flavorful base that carries the spices.

Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned and no longer pink. Drain excess fat if needed, but leave a small amount for flavor.

Sprinkle in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir well so the beef is evenly coated.

Let the spices cook for about 1 minute to bloom and deepen their flavor.

Stir in tomato sauce and water or broth. Reduce heat to low and simmer for 5–7 minutes until the mixture thickens slightly but stays juicy.

Taste and adjust seasoning as needed.

While the beef simmers, carefully separate lettuce leaves, wash, and pat dry. Choose sturdy leaves that can hold filling without tearing.

Spoon the warm beef mixture into lettuce leaves and top with your favorite garnishes. Finish with a squeeze of fresh lime juice.