If there’s one meal that’s on constant rotation in my kitchen, it’s this incredible Taco Salad. I could honestly eat it every week and never get bored! The beauty of this recipe is its complete customizability. Think of it as a delicious template—swap the ground beef for turkey, use whatever cheese is in your fridge, and pile on those leftover veggies. There are no rules, only delicious possibilities. This wedge-style presentation takes the classic taco salad and gives it a fun, steakhouse-inspired twist that’s perfect for a quick weeknight dinner.
Ingredients
• 1 head iceberg lettuce, cut into 4 wedges
• 1 pound / 454g cooked taco seasoned ground beef, warmed
• 1 cup / 113g shredded sharp cheddar cheese
• ½ cup / 58g sliced black olives
• ½ cup / 75g halved cherry tomatoes
• 1 medium avocado, peeled, pitted, and sliced
• Torn fresh cilantro, for garnish
• Avocado Ranch Dressing, for serving
Instructions
1. Directions
2. Place one iceberg wedge on each of four plates.
3. Evenly distribute the warm taco meat over the wedges, followed by the shredded cheddar cheese, sliced black olives, cherry tomatoes, and avocado slices.
4. Garnish with fresh cilantro and drizzle with Avocado Ranch Dressing just before serving, if desired.
Nutritional Information
• Per serving, dressing not included: CALORIES: 395 | FAT: 27 g | PROTEIN: 31 g | TOTAL CARBS: 10 g | DIETARY FIBER: 4.5 g | NET CARBS: 5.5 g
Pro Tips
• Prep all your toppings ahead of time and store them in separate airtight containers in the fridge for a quick, build-your-own salad bar.
• Cook a double or triple batch of taco meat and freeze the extra in portion-sized bags for future meals. It thaws quickly for a last-minute dinner.
• For the best flavor and texture, serve the taco meat warm over the crisp, cold iceberg lettuce.
FAQ
Q: Can I use a different meat in this taco salad
A: Absolutely! This recipe is very versatile. The author encourages swapping the ground beef for ground turkey, but shredded chicken or a plant-based crumble would also work well.
Q: How can I prepare this taco salad ahead of time
A: For quick assembly, you can prep all your toppings in advance and store them in separate airtight containers in the fridge. You can also cook a double batch of the taco meat and freeze the extra for a future meal.
Q: Is this taco salad recipe low-carb or keto
A: Yes, it can be a great low-carb and keto-friendly meal. Based on the provided nutritional information, one serving without dressing contains only 5.5 grams of net carbs.
Q: Should the taco meat be served hot or cold
A: For the best flavor and texture contrast, the recipe recommends serving the seasoned taco meat warm over the crisp, cold iceberg lettuce wedges.
