In a large non-stick skillet, over medium-high heat, fry the bacon until crispy. Use a slotted spoon to transfer bacon to a plate lined with paper towels to drain. Pour off any remaining bacon fat from the pan and return to medium-high heat.
Add the beef, onion, and garlic to the hot pan. Cook, breaking up with a wooden spoon, until no pink remains, about 3 minutes. Drain off fat and return pan to heat.
Add the can of beans with their sauce, stir well and bring up to a simmer for a few minutes to thicken.
Remove the pan from the heat and stir in the parsley.
To serve, stack 2 lettuce leaves, scoop desired amount of filling, and top with shredded cheese, guacamole, and pico de gallo.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.