Mexican Wedge Salad Recipe
This recipe takes Keto Taco Salad to a whole new level! It features taco-seasoned beef served over a wedge of iceberg, with plenty of fresh and delicious toppings. It's a crowd pleaser!
keto taco salad, Mexican Wedge Salad
head iceberg lettuce
Chipotle Ranch Dressing
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.
By Carolyn Ketchum of All Day I Dream About Food