This Wedge Keto Taco Salad is one of those weeknight dinners that I make all the time. It is quick, easy, and most of all - delicious!
Taco Tuesday is popular at my house. In fact, tacos are popular every day at my house because we LOVE tacos!
Sometimes, though, we just want to change it up. Thankfully, my family loves salads 🙂
I personally love wedge salads. They are made by removing the core and cutting a head of iceberg lettuce into 4 wedges, but if you're not a fan of iceberg lettuce feel free to use any lettuce you prefer!
🔪 Easy instructions
This taco salad only takes as long to prepare as it does for the ground beef to cook.
All you do is brown some ground beef and season it with taco seasoning.
While the ground beef is cooking, remove the core and cut a head of iceberg lettuce into 4 wedges.
Whip up some ranch dressing, gather your toppings, and that's it!
I usually serve mine with seasoned ground beef, tomatoes, salsa, cilantro, and avocado or my Best Ever Guacamole.
But you can also add sour cream (or dairy-free sour cream), cheese (if you tolerate dairy), or any other toppings your heart desires.
Homemade ranch dressing
And as for the ranch dressing - please, I'm begging you - don't use the bottled stuff!
I promise you, this ranch dressing is way better than anything you will ever buy at the store.
It's super easy to whip up, rich, creamy and is perfectly ranchy (if that's a word!!!) with no funny aftertaste. Plus, it is Whole30, Paleo, Low-Carb, and can be made egg-free!
Prefer tortillas?
If you’ve tried this Wedge Keto Taco Salad or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Wedge Keto Taco Salad {Paleo, Whole30, Gluten Free}
Ingredients
Taco Meat:
- 2 Tbsp. Avocado Oil or Coconut Oil
- 1 lb. ground beef
- 1/2 chopped onion
- 1 clove garlic
- 3/4 - 1 tsp salt to taste
- 1 T chili powder
- 1 tsp. paprika
- 1/2 tsp. oregano
- 1 tsp. cumin
- 1/2 C water
Wedge Taco Salad:
- 1 Lb. Taco Meat see above
- 1 head iceberg lettuce
- homemade ranch dressing
- guacamole or avocados
- tomatoes, cilantro, salsa, or any additional toppings you prefer
Instructions
Taco Meat:
- Add avocado oil to large pan and heat over medium high heat.
- Add beef and onion then cook until meat is browned and onions are translucent.
- Drain off fat.
- Add remaining ingredients. Taste as adjust seasonings as needed.
- Bring to boil. Then, reduce heat and simmer for 15-20 minutes.
Wedge Taco Salad:
- Prepare the taco meat and ranch dressing.
- 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 🙂
- Cut the head of lettuce in half, then half each half so you have 4 beautiful wedges!
- Place each wedge on a separate plate.
- Add taco meat, tomatoes, avocado, and any toppings you prefer to each wedge. You may need to slightly slice into the wedges to keep the toppings from falling off.
- Drizzle on the ranch dressing and serve.
Notes
- Nutritional information is for 1/4 of the taco meat and 1/4 of a head of lettuce. It does not include the ranch dressing and optional toppings.
- Leftover taco meat can be stored in the fridge for 3 to 5 days or frozen up to 3 months. The ranch is good for around 1 week in the fridge, and the remaining ingredients should be fresh.
- Paleo Tortillas
- Cassava Flour Tortillas {Paleo, AIP, Nut, & Egg Free}
- Low-Carb Tortillas in my new Keto Breads Cookbook!!
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
I've been looking for some new salad ideas and this one is perfect. We always love homemade taco seasoning in my house.
Yeah, we get tired of the same 'ol same 'ol too. This puts a fresh spin on things:)
-Cassidy
This is a great twist to a wedge salad. I think I will make up a batch of the seasoning mix to have on hand for my Mexican recipes. This will be on my next taco night menu!
Thanks Leslie! Yeah, I use that taco seasoning recipe all the time - it's my go-to!!!
-Cassidy