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 ¼ of the taco meat and ¼ 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.
Prefer tortillas?
I have lots to choose from! Here are some options: