Recipes with lettuce

Seasoned ground beef and refried beans baked on a cornmeal-dusted crescent roll crust, topped with melted cheddar and Monterey Jack. Taco night meets sheet pan dinner.

Microwave fish tacos with lime-seasoned fillets, salsa, green pepper, and cheddar in crispy shells. A quick, lighter take on Mexican fish tacos ready in 30 minutes.

A lighter take on classic potato salad using low-fat cottage cheese and just a touch of mayo. Packed with celery, green pepper, pimento, and olives for a single-serving side that's full of crunch.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Cheddar black bean and rice salad with tomato, lime juice, and Italian dressing. A high-fiber vegetarian make-ahead lunch served over lettuce. Easy meal-prep that holds up in the fridge.

This is so great, low-fat, low-calories, and very easy to make, hard to find which part is not good. Perfect recipe.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Lighter Mexican layered dip with seasoned refried beans, salsa cream cheese, lettuce, cheddar, scallions, and tomatoes. No-cook, make-ahead party dip.

Roast beef tortilla wraps with a garlic-honey mustard mayo spread, roasted red peppers, red onion, and crisp lettuce. No-cook lunch wraps ready in 15 minutes.

A succulent and scrumptious dish that can be served over noodles or rice.

A refreshing no-cook chicken salad with cashews, red grapes, pineapple, and celery fanned over cantaloupe wedges. Light, crunchy, and dressed for a summer lunch in 30 minutes.

Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.

Mexican pita pockets stuffed with seasoned ground beef, beans, salsa, cheddar, lettuce, and tomato. A taco-meets-pita mashup that holds together better than a tortilla. Ready in 30 minutes.

Bean fajitas: black beans, zucchini, bell pepper, and onion tossed with chili and cumin, rolled in warm tortillas with salsa, yogurt, and Monterey Jack. A vegetarian weeknight win.

Taco hotdish is a Midwest casserole layered with crushed taco chips, seasoned ground beef, tomato soup, cottage cheese, and cheddar. Topped with fresh lettuce and tomatoes after baking.