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Wedge Taco Salad And Homemade Taco Seasoning Recipe {Paleo, Gluten, & Dairy Free}

This is one of those week night dinners that I make all the time. It is quick, easy, and most of all – delicious!

HERE is the link  to my favorite dairy free ranch dressing!

Wedge Taco Salad And Taco Seasoning
 
Ingredients
Taco Seasoning:
  • 1 lb. ground beef
  • ½ chopped onion
  • 1 clove garlic
  • ¾ - 1 tsp salt, to taste
  • ¼ tsp. coconut palm sugar or sweetener to taste, optional
  • 1 T chili powder
  • 1 tsp. paprika
  • ½ tsp. oregano
  • 1 tsp. cumin
  • ½ C water
Wedge Taco Salad:
  • Taco Meat (see above)
  • 1 head lettuce
  • dairy free ranch dressing (see link above)
  • diced tomatoes
  • 1 can pinto beans
Instructions
Taco Meat:
  1. Spray pan with gluten free cooking oil and heat over medium high heat.
  2. Add beef and onion then cook until meat is browned and onions are translucent.
  3. Drain off fat.
  4. Add remaining ingredients. Taste as adjust seasonings as needed.
  5. Bring to boil. Then, reduce heat and simmer for 15-20 minutes.
  6. Prepare the taco meat and ranch dressing. Then place drained pinto beans on stove to heat up.
  7. Wash the lettuce. Then, hit the bottom of the head of lettuce really hard against the counter so the core will come out -- this is my favorite part 🙂
  8. Cut the head of lettuce in half, then half each half so you have 4 beautiful wedges!
  9. Place each wedge on a separate plate.
  10. Add taco meat, beans, and tomatoes to each wedge.
  11. Drizzle on the ranch dressing and serve. Sprinkle with additional salt if desired.

 


 

 

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Trackbacks

  1. […] served this queso with tortilla chips topped with taco meat, Pico De Gallo,  Guacamole, & beans. But to make this recipe Paleo, leave out the beans and […]

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