Upgrade the classic wedge salad with a Mexican-inspired twist. This hearty keto salad recipe features richly seasoned beef served over a wedge of iceberg, with avocado, queso fresco, and chipotle ranch dressing. It’s a hearty meal with 44 grams of protein and only 3 grams net carbs per serving!
A Fun Way to Serve Taco Salad!
If you’ve been doing keto for a while, chances are that you’ve eaten your fair share of taco salad. I mean, it’s practically a right of passage. You’re not even allowed into the keto club unless you’ve had at least five of them!
I jest, of course, but it can begin to feel that way. When you can’t figure out what to make after a busy day, taco salad is a pretty safe option. It’s usually met with approval by the non-keto members of the household too.
Well this Taco Wedge Salad takes those same flavors and has a little fun with it. It’s like the perfect marriage of two delicious keto salad recipes. And trust me, this was met with approval by the whole family. It was almost as well received as my keto taco pie, and that’s saying something!
Recipe Highlights
Simple preparation: Simply cook the bacon and the taco meat, cut the iceberg lettuce into wedges, and you’re ready to serve. It’s on the table in less than 30 minutes!
Bold flavor: Taco seasoning adds wonderful flavor to any Mexican-inspired meal.
Customizable: I love putting the toppings into small bowls and letting my kids put their own salad together. That way, everyone gets exactly what they want.
Universal appeal: This salad is great for serving to adult guests, but it also appeals to the kiddos.
Low carb and gluten-free: With no sugars or grains, and only 3 grams net carbs per serving, it’s a delicious and easy keto meal.
Ingredients and Substitutions
- Iceberg lettuce: Iceberg is really the only lettuce that cuts into nice wedges. It’s also deliciously crisp and pairs well with the toppings.
- Ground beef: This is my preference for keto taco meat but you can also do ground turkey.
- Taco seasoning: Choose seasoning mixes that don’t have a lot of fillers or starches. It should really just be salt and spices.
- Bacon: I like to chop my bacon up prior to cooking, as it crisps up better. This is an optional topping so feel free to skip if you want a slightly lighter meal.
- Tomato: One small red tomato is enough to add great color and flavor.
- Avocado: You can’t have keto taco salad without some avocado!
- Queso fresco: I chose this crumbly Mexican cheese because it mimics the bleu cheese from a classic wedge salad. But you can really use any cheese you like here, including grated Monterey Jack or cheddar.
- Ranch dressing: I highly recommend my spicy chipotle dressing. But you could also use plain ranch or another creamy dressing of choice.
How to Make Taco Wedge Salad
- Prepare the meat: Cook the bacon until crisp, then brown the beef in the same skillet, and add the taco seasoning.
- Cut the lettuce: Remove the outer leaves of the iceberg lettuce and rinse the head. Cut into four even wedges.
- Plate the salad: Place the wedges on plates and drizzle with dressing. Top with the beef and bacon.
- Add the toppings: Sprinkle each with tomato, avocado, and crumbled cheese. Serve immediately.
Carolyn’s Tips for Success
Keep the core of the lettuce intact as you cut it into wedges. This will allow the wedges to hold together better so you don’t end up with pieces of loose lettuce.
A great way to serve these taco wedge salads to guests is to put out all the toppings in bowls and allow them to assemble their own. Kids love doing this too!
You can’t really make this salad in advance, but you can prep all the toppings and refrigerate until ready to serve. I recommend waiting to cut the lettuce until close to the time of serving, so the edges don’t brown.
Frequently Asked Questions
More High Protein Salad Recipes
Mexican Wedge Salad Recipe
Ingredients
- 4 slices bacon, chopped
- 1 lb ground beef
- 3 tbsp taco seasoning
- 1 small head iceberg lettuce
- 1/2 cup Chipotle Ranch Dressing
- 1 small tomato, chopped
- 1 medium avocado, chopped
- 4 ounces queso fresco, crumbled
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove to a paper towel-lined plate.
- Remove all but 1 tablespoon of the bacon grease from the skillet. Add the ground beef and cook until nicely browned. Stir in the taco seasoning and sauté another minute or two until well combined.
- Remove the outer leaves of the lettuce and rinse the head. Pat dry. Cut the head in half through the core, then cut each half into 2 wedges. Keep the core intact so that the wedges doesn't fall apart.
- Place the wedges on plates and drizzle each with 2 tablespoons of ranch. Top with crumbles of beef and bacon (much of it will fall to the plate, this is normal!).
- Add the tomato, avocado, and crumbled cheese. Serve immediately.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Interesting new take on taco salad-looks great!
What a wonderful recipe during this heat wave!! No oven means the house stays cool-ish (we do not have a/c). Will definitely make again, especially when it’s too hot to cook!
This is absolutely delicious and so easy to prepare. Great summer meal!
Oh my goodness! This recipe hit all the summertime marks- quick and easy prep, no oven, gorgeous presentation, and flavors that POP!
We love it… thanks Carolyn. ❤️