Taco Wedge Salad with Chipotle Ranch Dressing
/If you’re craving taco night but keeping it low-carb, this crunchy iceberg wedge salad is the perfect solution. It’s loaded high with seasoned ground beef cooked, sharp cheddar, and fresh toppings. Finish it with a generous drizzle of smoky chipotle ranch dressing for a quick, high-protein meal that hits every single craving!
INGREDIENTS HIGHLIGHTS
Iceberg Lettuce: The ultimate crisp, refreshing vessel that gives this salad its signature crunch and structurally holds all the heavy toppings.
Ground Beef: The hearty, savory base of the dish, cooked perfectly in its own rendered fat to maximize rich flavor and provide high-protein substance.
Taco Seasoning: A vibrant blend of cumin, chili powder, smoked paprika, garlic powder, dried oregano, and salt that brings earthy warmth, subtle smoke, and classic taco-night flavor to the beef.
White Onion: Adds a sharp, crisp bite and a hint of sweetness that cuts through the richness of the meat and cheese.
Cherry Tomatoes: Bursting with juicy, sweet, and slightly acidic flavor to balance the savory components.
Avocado: Brings a rich, buttery texture and healthy fats that pair beautifully with the spicy kick of the dressing.
Black Olives: Provides a mild, briny saltiness that adds depth to every single bite.
Cheddar Cheese: Adds a sharp, creamy, and savory layer that melts slightly against the warm beef.
Chipotle Ranch Dressing: The MVP that ties it all together, delivering a smoky, creamy, and spicy punch.
HOW TO MAKE IT
To whip up this ultimate crowd-pleaser, brown the ground beef in a skillet over medium-high heat, letting it cook in its own rendered fat to lock in all that rich flavor. Turn the heat down, stir in your taco seasoning (add a little water if a little moisture is needed) and simmer for a couple of minutes until perfectly coated.
Next, slice a head of iceberg lettuce through the core into two pieces, wrap one half and put it in the fridge for another use. Cut the other half into two wedges. Lay them on plates, spoon the warm beef right into the crevices, and pile on the diced white onion, cherry tomatoes, avocado, and black olives. Sprinkle with cheddar cheese and finish with a generous drizzle of smoky chipotle ranch dressing.
Taco Wedge Salad with Chipotle Ranch Dressing
Ingredients
Instructions
- Cook the Ground Beef: Place the ground beef in a skillet over medium-high heat. Break it up with a spoon and cook until browned and no longer pink (about 5–7 minutes). Drain any excess grease.
- Season the Meat: Reduce the heat to low. Stir in the seasonings (cumin, chili powder, smoked paprika, garlic powder, dried oregano, and salt) along with a splash of water (about 2 tablespoons). Simmer for 2–3 minutes until the liquid is absorbed and the meat is well-coated. Remove from heat and let cool slightly.
- Prepare the Lettuce Wedges: Remove any loose or damaged outer leaves from the head of iceberg lettuce. Cut the head in half through the core, then cut each half in half again to create 4 equal wedges. Place the wedges on serving plates.
- Assemble the Salad: Spoon the seasoned ground beef generously over and between the crevices of the lettuce wedges.
- Add the Toppings: Layer on the diced white onion, chopped cherry tomatoes, diced avocado, and sliced black olives. Sprinkle the shredded cheddar cheese evenly over the top.
- Drizzle and Serve: Finish by drizzling the Chipotle Ranch Dressing over the wedges just before serving. Enjoy immediately!