Taco Wedge Salad

Iceberg wedge topped with ground beef, shredded cheese, tomatoes, olives, sour cream, and salsa on black board.

A crisp iceberg wedge topped with seasoned taco meat, fresh toppings, and a simple finish of sour cream and salsa. Built like a taco on a lettuce wedge, it keeps the familiar layers and flavors without using a shell.

Course Salads

Cuisine Tex Mex

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 251kcal

Author Diane Gail

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

US Customary - Metric

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