If you don’t already know this by now, I LOVE Tex-Mex and southwestern-fusion foods! I suppose it’s a side effect of living in Texas for over 20 years. And this taco salad dish has ALL the makings of a great Tex-mex dish. From the savory cumin to the spicy chili pepper (using THIS Primal Palate spice mix) to the ground beef and pico de gallo!
And since this is my 2nd of 4 installments of my Whole 30 September/October recipe meal series, I made sure this taco salad was 100% Whole 30 friendly. Don’t forget to look for Whole 30 friendly bacon like THIS one and Whole 30 friendly mayo, like THIS one. To view my the first recipe of the series, click HERE.
Southewestern Taco Salad Wedge
1 pound of 85/15 grass fed ground beef
3 teaspoons Primal Palate Taco Seasoning (get it HERE)*
2 teaspoons dried Italian herbs or dried oregano**
Salt and cracked pepper to taste
2 whole romaine hearts (or 1 head of iceberg lettuce)
Dairy Free Ranch Dressing Recipe (get it HERE)
pico de gallo
finely chopped green onions or chives
crispy bacon pieces (I use about 2 pieces per person)
avocado, sliced on the side or diced as a topping
Note: If you haven’t already cooked the bacon topping, be sure to cook it before starting. I like to make bake mine while I prepare the other ingredients. I bake them in a 375 degrees until crispy. Times vary depending on the thickness of the bacon, but you can cook it however you like. I also like to keep the crispy bacon pieces stored in a jar in the fridge for snacking, salads and other garnishes.
1. Heat a large skillet over medium heat until warm. Add the ground beef and break up into small pieces with a spatula. Add the spices and cook until done and there are no pink pieces left. Season to taste with salt and pepper then set aside while you assemble the other ingredients. If needed the meat can be reheated just before serving. You can prepare some of the toppings while the meat is cooking. Just don’t forget to stir the meat often to ensure even cooking and to prevent burning.
2. Take the romaine hearts and rinse if needed, then gently shake off the excess water. With a sharp knife, slice each one in half from stalk to leaves and set aside. If using Iceberg lettuce, cut the lettuce head into quarter wedges. Now prepare the dressing and the rest of toppings.
3. When ready to serve, place romaine halves into 4 separate bowls or plates. Evenly distribute the ground beef between the plates, by piling it on top of each romaine half. Sprinkle the toppings (pico de gallo, green onions, bacon, avocado, cilantro) over the ground beef then drizzle with a generous amount of the ranch dressing.
4. Eat and enjoy the Southwestern, Tex-mex goodness! I usually serve wedge salads with a steak knife for the best experience. Butter knives don’t quite “cut it”.