Best 8 Pioneer Womans Salad Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary adventure with Pioneer Woman's Salad Tacos, a harmonious blend of flavors and textures that will tantalize your taste buds. These tacos are not your average taco; they feature a unique and refreshing twist with a delightful filling of crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, flavorful red onion, tangy feta cheese, and a drizzle of zesty lemon-tahini dressing. The combination of fresh ingredients and the tangy dressing creates a symphony of flavors that will leave you craving more. Accompanying this delightful main course are three additional recipes that elevate the dining experience. The Lemony Tahini Dressing adds a burst of brightness to the tacos with its blend of lemon juice, tahini, olive oil, and spices. The Quick Pickled Red Onions add a pop of color and a slightly tangy flavor to complement the other ingredients. Last but not least, the Candied Walnuts provide a sweet and crunchy topping that adds a touch of elegance to each taco. Get ready to embark on a culinary journey with Pioneer Woman's Salad Tacos and its accompanying recipes, promising a delightful and satisfying meal that will impress your family and friends.

Here are our top 8 tried and tested recipes!

PIONEER WOMAN'S SALAD TACOS



Pioneer Woman's Salad Tacos image

Make and share this Pioneer Woman's Salad Tacos recipe from Food.com.

Provided by linguinelisa

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 16

16 whole taco shells
2 lbs ground beef
3 tablespoons taco seasoning
1 (4 ounce) can tomato paste
salt
1 (16 ounce) can pinto beans or 1 (16 ounce) can chili beans
1/2 cup hot water
1 head green leaf lettuce, sliced very thin
1 cup grape tomatoes, halved (or diced regular tomatoes)
1 cup grated cheese, cheddar or 1 cup monterey jack pepper cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup salsa
1 tablespoon ranch dressing mix (optional)
extra hot sauce (optional)
crushed tortilla chips (optional)

Steps:

  • Heat taco shells according to package directions. Set aside.
  • Brown ground beef until fully cooked. Drain excess fat, then add taco seasoning, tomato paste, beans and hot water. Stir to combine, then add salt as needed. Keep warm.
  • To make the dressing: Mix together the mayonnaise, sour cream, salsa, ranch dressing mix and hot pepper sauce. Taste and adjust the seasoning, adding salt and pepper if it needs it.
  • To build the tacos, first fill the shell with plenty of lettuce. Spoon on some of the meat mixture, then add tomatoes and cheese. Top with a light drizzle of the dressing and serve immediately.
  • Optional: add a little of the dressing on top of the letuce before adding the meat.

TACO TOMATOES



Taco Tomatoes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
2 scallions, sliced
2 cloves garlic, minced
1 pound ground chuck
1 mounded tablespoon taco seasoning
Pinch kosher salt
1/2 cup jarred salsa
Hot sauce, to taste
6 hothouse tomatoes
1 cup shredded lettuce
1/2 cup shredded Colby Jack cheese
1/2 cup sour cream
1/4 cup fresh cilantro leaves
1/4 cup jarred jalapenos, drained
Hot sauce, to taste
Wedges of lime, for serving

Steps:

  • For the beef taco mix: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the scallions and garlic. Stir and cook briefly, 30 to 60 seconds, then add the ground beef. Break the beef up and cook until it is totally browned, 3 to 4 minutes, then drain most of the fat. Add the taco seasoning, salt, salsa and hot sauce, then stir to combine. Add 1/4 cup hot water and stir. Cook for 3 to 4 more minutes to thicken.
  • To serve: While the beef taco mixture cooks, place the tomatoes on a cutting board, with the tops facing down. Using a sharp knife, cut the tops of each into 6 wedges, making sure to not cut all the way through to the bottoms. Gently pull the tomato wedges apart, opening up the centers so they can be filled.
  • Taste and adjust the beef taco mix as needed. Fill each tomato with the mix, then top each with lettuce, cheese, sour cream, cilantro, jalapenos and hot sauce. Garnish with the lime wedges.

BIRRIA TACOS



Birria Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 21

5 dried ancho chiles, stemmed and deseeded
5 dried New Mexico chiles, stemmed and deseeded
4 dried chile de arbol, stemmed and deseeded
4 Roma tomatoes, halved
1 white onion, quartered
8 cloves garlic
4 cups beef broth
1 tablespoon vegetable oil
3 pounds chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup apple cider vinegar
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
2 cinnamon sticks
2 dried bay leaves
20 corn tortillas
2 cups shredded mozzarella
1 cup finely diced onion
1/2 cup chopped fresh cilantro
4 limes, cut into wedges

Steps:

  • Preheat the oven to 300 degrees F.
  • For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
  • Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
  • Using an immersion blender, blend the chile and tomato mixture until smooth.
  • Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
  • Remove the beef to a bowl and shred with 2 forks. Set aside.
  • For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
  • Cook the tacos on the griddle until crisp, 30 to 45 seconds per side. Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

TACO RANCH SIDE SALAD



Taco Ranch Side Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 5m

Yield 3 servings

Number Of Ingredients 6

3/4 cup good bottled ranch dressing
2 tablespoons taco seasoning (from a packet)
1 head green leaf lettuce, cut into large pieces
1/4 cup grated Monterey Jack cheese
1 Roma tomato, diced
1 handful taco chips, crushed slightly

Steps:

  • Add the ranch dressing and taco seasoning to a small bowl and stir to combine.
  • Pile the lettuce into individual bowls. Sprinkle over the cheese, diced tomato and taco chips. Drizzle over the dressing and serve.

CHICKEN TACO SALAD



Chicken Taco Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
1/4 cup vegetable oil
2 tablespoons butter
3/4 cup ranch dressing (bottled is fine)
1/4 cup salsa (as spicy as you'd like)
3 tablespoons finely minced fresh cilantro
2 ears corn, shucked
1 large head or 2 regular heads green leaf lettuce, shredded thin
3 Roma tomatoes, diced
1/2 cup grated pepper-jack cheese
2 avocados, diced
3 green onions, sliced
1/2 cup fresh cilantro leaves
Tortilla chips of your choice (flavored or not), crushed slightly, for topping salad

Steps:

  • For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
  • For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
  • For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
  • On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.

TACO CHICKEN CAESAR SALAD WRAPS



Taco Chicken Caesar Salad Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 large boneless, skinless chicken breast (10 to 12 ounces), cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons adobo sauce from canned chipotles
2 teaspoons garlic salt
5 to 6 dashes Worcestershire sauce
2 cups chopped romaine lettuce
3/4 cup freshly grated Parmesan
Two 12-inch whole-wheat flour tortillas
1/4 cup red grape tomatoes, halved
1/4 cup freshly shredded Cheddar

Steps:

  • Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
  • To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
  • Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil.

BEEF TACOS



Beef Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 14

1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded

Steps:

  • Preheat the oven to 325 degrees F.
  • For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
  • For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
  • Serve with the grated cheese, diced tomatoes and shredded lettuce.

EASY GROUND BEEF TACO SALAD



Easy Ground Beef Taco Salad image

Every time I have to bring a dish to a party, friends ask for my taco salad. Even players on my son's football team ask for it. -Lori Buntrock, Wisconsin Rapids, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 envelope reduced-sodium taco seasoning
3/4 cup water
1 medium head iceberg lettuce, torn (about 8 cups)
2 cups shredded cheddar cheese
2 cups broken nacho-flavored tortilla chips
1/4 cup Catalina salad dressing

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring occasionally. Cool slightly., In a large bowl, toss lettuce with cheese. Top with beef mixture and chips; drizzle with dressing and toss to combine. Serve immediately.

Nutrition Facts : Calories 416 calories, Fat 27g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 830mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

Tips:

  • Prep your ingredients beforehand: Chop the vegetables, marinate the chicken or tofu, and cook the rice or quinoa ahead of time to save time during assembly.
  • Use a variety of toppings: The great thing about salad tacos is that you can customize them to your liking. Try different combinations of vegetables, proteins, and sauces to create unique and flavorful tacos.
  • Don't be afraid to experiment with different flavors: If you're feeling adventurous, try adding some unexpected ingredients to your tacos, such as pickled onions, roasted sweet potatoes, or black beans.
  • Make it a meal: Salad tacos can be served as a light lunch or dinner. Add a side of soup, salad, or roasted vegetables to make it a more complete meal.

Conclusion:

Salad tacos are a delicious and healthy way to enjoy your favorite taco fillings. They're easy to make, customizable, and perfect for a quick and easy meal. So next time you're looking for a healthy and flavorful meal, give salad tacos a try!

Related Topics