Beef Taco Wedge Salad with Kinder’s The Taco Blend Seasoning
Beef Taco Wedge Salad with Kinder’s The Taco Blend Seasoning
Stop putting taco salad in a bowl. This beef taco wedge salad puts a cold, crisp iceberg wedge on the plate, loaded with Kinder’s The Taco Blend seasoned ground beef, sharp cheddar, pico de gallo, and sour cream. All the taco flavor, no tortilla, dinner in 35 minutes.
Taco night with a knife and fork: the same lineup as our taco recipes, minus the tortilla entirely.
Chile, cumin, garlic, and spice, no fillers or excess sodium: that’s Kinder’s The Taco Blend covering the flavor. Add it to the cooked beef after draining the fat and give it two to three minutes in the pan. The seasoning blooms in the residual heat and soaks into the meat. The result is taco beef with real depth, not the flat powder flavor you get from a generic packet.
The wedge format matters more than it sounds. Iceberg gets written off, but on this plate it’s structural, cold, snappy, and built to carry warm beef and toppings without wilting. Cut through the core so each wedge holds its shape. Dry the leaves completely before plating. Wet lettuce means sliding toppings and a messy plate.
Go with 80/20 ground beef. The fat keeps the meat juicy and flavorful through the seasoning step. Extra-lean beef dries out and the texture shows. Small choice, noticeable result.
A complete one-plate dinner, protein, vegetables, and dairy on a single wedge. Naturally low-carb and high-protein without making that the pitch. Holds up on game day or a Tuesday with nothing in the fridge but beef and a head of iceberg. This is the version that stays in rotation.
Flavor First.
Beef Taco Wedge Salad
Ingredients
Equipment
Method
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking apart with a spatula, for 5-7 minutes until no longer pink and lightly browned. Drain excess fat.
- Add Kinder’s The Taco Blend Seasoning to the cooked beef and stir to combine. Cook for an additional 2-3 minutes, stirring, until the seasoning is fully absorbed and fragrant. Remove from heat.
- Quarter the head of iceberg lettuce into 4 wedges, removing any discolored outer leaves. Rinse under cold water and set on paper towels to drain excess moisture.
- Place one lettuce wedge on each plate. Spoon seasoned taco beef generously over the top of each wedge.
- Top each wedge with shredded sharp cheddar, a generous dollop of sour cream, and pico de gallo.
- Garnish with fresh cilantro, a squeeze of lime juice, and hot sauce if desired. Serve immediately.
Nutrition
Notes
- Dry the lettuce completely — Wet wedges are a toppings problem. Pat with paper towels or spin dry before plating. The dryer the lettuce, the cleaner the presentation.
- Use 80/20 ground beef — The fat content keeps the meat juicy and flavorful through the seasoning step. Extra-lean beef dries out. You’ll taste the difference.
- Season after draining fat — Drain the cooked beef first, then add Kinder’s The Taco Blend. Seasoning added to fat-heavy meat gets diluted before it can bloom. Drain first, season after.
- Give the seasoning time in the pan — Two to three minutes after adding Kinder’s The Taco Blend is where the flavor develops. Wait until it smells fragrant and coats every piece of meat.
- Set up a build-your-own spread — Line toppings up in small bowls and let everyone assemble at the table. Works well when guests want different levels of heat or toppings.
- Serve immediately — Warm beef starts softening iceberg within minutes. Have every component ready before you plate.
- This is a complete one-plate dinner — protein, vegetables, and dairy on a single wedge. Nothing else required to make a meal.
- For a more substantial spread, add a side of Mexican rice or black beans. Tortilla chips work alongside for scooping up any beef that falls off the wedge. Sliced avocado or a scoop of guacamole adds richness without changing the character of the dish.
- Ground turkey or chorizo swaps cleanly for the beef. Chorizo especially — the fat renders differently and Kinder’s The Taco Blend holds up against the stronger flavor.
- Cook the taco beef and refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen. Don’t assemble ahead — warm beef on iceberg wilts the lettuce fast. Store every component separately and plate to order.
- Leftover taco meat pulls weight all week. Use it in tacos, burritos, nachos, stuffed bell peppers, or scrambled eggs the next morning. Worth making a double batch.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use ground turkey instead of beef?
Ground turkey works. It’s leaner, so the texture will be less rich, drain less fat and watch the moisture. Kinder’s The Taco Blend seasons turkey just as well as beef.
How do I cut perfect lettuce wedges?
Keep the core intact. Remove any wilted outer leaves, cut the head in half through the core, then cut each half through the core again. Four wedges, all holding together.
Can I make this vegetarian?
Yes. Seasoned black beans or lentils are the easiest swap, use 1 to 2 tablespoons of Kinder’s The Taco Blend per can of beans. Plant-based ground meat works too if you want the same texture as the beef version.
What is pico de gallo?
Fresh salsa: diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt. Most grocery store produce sections carry it ready-made. Homemade takes about 10 minutes.
Can I make this ahead?
Cook and refrigerate the taco beef up to 4 days ahead. Keep everything else, lettuce, cheese, sour cream, pico, stored separately. Assemble right before serving.
What else can I do with leftover taco beef?
Tacos, burritos, nachos, stuffed peppers, or a morning scramble. Kinder’s The Taco Blend holds up through a reheat. Worth making a double batch from the start.
More like this: Game Day Recipes · Kinder’s Recipes
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