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.