Taco Wedge Salad Recipe
This taco wedge salad takes all the familiar toppings you’d pile into your favorite taco and layers them over a crisp iceberg lettuce wedge. When you’re in the mood for a great taco, skip the shell and build it on top of a wedge instead.
Put your taco on a wedge
Taco salad has always been high on my list of favorite salads. So when I started building wedge salads to add to my kitchen recipe collection, it was sitting at the top of the list. It’s everything I already love about a taco salad, just built on a lettuce wedge instead of in a bowl.
If you’ve made my easy Italian grinder salad wedge, Greek style wedge salad, or homemade Southwest wedge salad, this is another great version to add to that lineup. Same wedge foundation, just a different direction with the toppings.
I usually top this taco wedge salad with a dollop of sour cream and a light drizzle of salsa, but salsa ranch dressing made from scratch is also a great choice. And if you’re looking to add a few more from scratch dressing options to your collection, thousand island dressing made from scratch and balsamic vinaigrette with mustard are two simple recipes you’ll find yourself making again and again.
Recipe ingredients
- Ground beef: Use an 80/20 blend so the meat cooks with enough fat to stay flavorful and cohesive. Leaner beef will dry out and won’t carry the seasoning as well across the wedge.
- Taco seasoning: A DIY taco seasoning blend gives you control over salt, spice, and depth — especially important here since it’s the primary flavor on the beef.
- Mexican cheese blend: A blend of Monterey jack, cheddar, queso quesadilla, and asadero gives you a balanced melt and mild, rounded flavor. Monterey jack and cheddar — on their own or combined — work just as well if you’re keeping it simple.
- Salsa (optional): Use a fresh tomato salsa for a clean, bright finish that adds moisture and contrast — spoon it on just before serving so it doesn’t run across the plate.
See the recipe card for full information on ingredients and quantities.
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How to make a taco wedge salad
Step 1: Place the ground beef in a skillet over medium heat and cook, breaking it up as it browns, until fully cooked through. Drain off any excess fat so the finished salad stays clean and balanced.
Step 2: Return the drained beef to the skillet, add the water, and sprinkle the taco seasoning evenly over the top. Stir well to coat, then let it simmer until the liquid reduces and the seasoning fully clings to the meat.
Step 3: Hold the head of iceberg firmly and strike the core against the counter to loosen it, then twist and remove it. Cut the head into 6 wedges, keeping the base intact so each wedge holds together.
Step 4: Tear the top center of each wedge and gently press it down with your hand to create a flatter surface that will hold the toppings.
Step 5: Place each wedge on a plate and top with taco-seasoned ground beef, shredded cheese blend, grape tomatoes, and black olives, distributing everything evenly.
Step 6: Add a dollop of sour cream and a spoonful of salsa to each wedge, if using, keeping them centered so they stay in place.
Step 7: Serve immediately with tortilla chips and a lime wedge on the side, if using.
Top tips
- Let the beef rest briefly: Hot, freshly cooked beef will shift on the wedge — resting it helps it settle and stay in place.
- Use freshly shredded cheese: It softens into the warm beef instead of sitting firm like pre-shredded blends.
- Keep toppings in proportion: Too much weight will break the wedge structure as you serve it.
- Add sour cream and salsa last: This keeps them from loosening and running across the plate.
- Serve with guacamole: A small batch fresh guacamole adds a rich, smooth contrast that complements the seasoned beef and toppings.
Other recipes you’ll love
If you loved this wedge salad recipe, give these other great recipes a try too!
Chicken Spinach Salad
Grilled Chicken Fajita Dinner Salad
Grilled Buffalo Chicken Salad Recipe
Best Handheld Meat Pies
Basil Chicken Salad Sandwich
Ground Beef Stroganoff Sandwich
Taco Wedge Salad
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/2 cup water
- 1 large head iceberg lettuce
- 1/2 cup Mexican cheese blend
- 1/2 cup quartered grape tomatoes
- 1/3 cup sliced black olives
- sour cream optional
- salsa optional
- tortilla chips optional
- lime wedges optional
Instructions
- Brown the ground meat in a skillet over medium heat, breaking it up as it cooks until fully cooked through.
- Add taco seasoning and a small amount of water, then simmer until the mixture thickens and coats the meat.
- Cut the head of iceberg into wedges, then tear the pointed top center off and press down to flatten so toppings sit evenly.
- Arrange the prepared wedges on serving plates with the flat side facing up.
- Spoon the warm taco meat over each wedge, spreading it evenly across the surface.
- Top with shredded cheese, diced tomatoes, and black olives, distributing them evenly across each wedge.
- Add sour cream and salsa to the top of each wedge.
- Serve immediately while the meat is warm and the lettuce remains crisp.
Notes
- Nutritional information: Sour cream, salsa, and tortilla chips are not included in the nutritional calculations for this recipe.
- Meat consistency: Simmer the seasoned meat until thickened so it sits on the wedge without running.
- Assembly balance: Distribute the toppings evenly across each wedge so every bite has a mix of meat, vegetables, and dairy.
- Serving timing: Assemble just before serving to keep the lettuce crisp and the toppings fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
