Taco Wedge Salads
Recipes Beef Main Dish Mexican Quick and Easy Salad
Description
Love a good taco but want it a bit healthier? Try this taco wedge salad and get the same flavor and deliciousness without the shell. Add a few tortilla strips for the crunchy texture and it's the perfect Taco Tuesday meal.
Ingredients
Chipotle Lime Dressing:
1/2 c. mayonnaise
1/2 c. sour cream
2 T. whole milk
1 T. lime juice
1 t. garlic powder
1/2 t. onion powder
1/2 t. chipotle powder
1/4 t. kosher salt
Salad:
1 lb. lean ground beef
2 T. favorite taco seasoning
1/4 c. water
1 large head iceberg lettuce, outer leaves removed, cored, and quartered into 4 wedges
1 c. cherry tomatoes, halved
1/2 c. red onion, finely diced
1 c. sharp Cheddar cheese, finely shredded
1 large avocado, diced
1/2 c. sliced black olives, drained
1/2 c. tortilla strips, for optional garnish
chopped fresh cilantro, for optional garnish
sliced jalapeños, for optional garnish
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Chipotle Lime Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt until smooth and creamy. Cover. Refrigerate while preparing the salad.
Salad:
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes. Discard excess grease.
Sprinkle taco seasoning over the beef; pour in the water; stir to combine; let simmer for 2–3 minutes, until the sauce thickens slightly. Remove from heat. Set aside.
Arrange the iceberg lettuce wedges on a serving platter or individual plates.
Evenly spoon the ground beef over each wedge.
Top each wedge with cherry tomatoes, red onion, Cheddar cheese, avocado, and black olives.
Drizzle the lime dressing generously over the tops.
Serve garnished with tortilla strips, chopped cilantro, and sliced jalapeños if desired, just before serving.
4 servings.