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Taco Wedge Salads on a blue platter on a wooden table from overhead.
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Taco Wedge Salad

If you love a good taco salad but want something a little more fun and fresh, this taco wedge salad is it! It’s like the best of both a wedge salad and a taco that comes together as a cool and crunchy taco salad wedge!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Keyword: Taco Wedge Salad
Servings: 4 taco wedge salads
Calories: 673kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Chipotle Lime Dressing

  • ½ cup (115 g) mayonnaise
  • ½ cup (115 g) sour cream
  • 2 tablespoons whole milk
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ¼ teaspoon kosher salt

Salad

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • ¼ cup water
  • 1 large head iceberg lettuce, outer leaves removed, cored, and quartered into 4 wedges
  • 1 cup (149 g) cherry tomatoes, halved
  • ½ cup (80 g) red onion, finely diced
  • 1 cup (113 g) sharp cheddar cheese, finely shredded
  • 1 large avocado, diced
  • ½ cup (60 g) sliced black olives, drained
  • ½ cup tortilla strips (optional)
  • Fresh cilantro, chopped, for garnish (optional)
  • Jalapeños, sliced, for garnish (optional)

Instructions

Dressing

  • In a medium bowl, whisk together mayonnaise, sour cream, whole milk, lime juice, garlic powder, onion powder, chipotle powder, and salt until smooth and creamy.
  • Cover and refrigerate the dressing while you prepare the salad.

Salad

  • In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a wooden spoon or spatula, until browned and fully cooked, about 6-8 minutes. Drain off any excess grease.
  • Sprinkle taco seasoning over the beef, then pour in the water. Stir to combine and let simmer for 2–3 minutes, until the sauce thickens slightly. Remove from heat and set aside.
  • Arrange the iceberg lettuce wedges on a large serving platter or individual plates.
  • Spoon the seasoned ground beef evenly over each wedge.
  • Top each wedge with cherry tomatoes, red onion, cheddar cheese, avocado, and black olives.
  • Drizzle the chilled chipotle lime dressing generously over the top.
  • Sprinkle with tortilla strips, chopped cilantro, and sliced jalapeños (if using) just before serving.
  • Serve immediately.

Nutrition

Serving: 1taco wedge salad with dressing | Calories: 673kcal