Hamdi Saidani This Pioneer Woman Salad Tacos recipe is an easy and loaded recipe, which is made with seasoned ground beef and a creamy salsa dressing. It’s the perfect weeknight dinner, ready in about 25 minutes.
Pioneer Woman Salad Tacos Recipe Ingredients
FOR THE TACOS:
- 16 whole Taco Shells
- 2 lb. Ground Beef
- 3 Tbsp. Taco Seasoning
- 1 can (4 Ounce) Tomato Paste
- Salt To Taste
- 1 can (14.5 Ounce) Beans (kidney, Pinto, Chili), Undrained
- 1/2 cup Hot Water
- 1 head Green Leaf Lettuce, Sliced Very Thin
- 1 cup Grape Tomatoes, Halved
- 1 cup Grated Cheese (cheddar, Jack, or a blend)
FOR THE DRESSING:
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Salsa
- 1 Tbsp. Ranch Dressing Mix (optional)
- Extra Hot Sauce (optional)
How To Make Pioneer Woman Salad Tacos Recipe
- Heat the shells: Warm the taco shells according to the package directions and set them aside.
- Cook the meat filling: In a large skillet, brown the ground beef until fully cooked. Drain off the excess fat. Stir in the taco seasoning, tomato paste, undrained beans, and hot water. Bring to a simmer and season with salt to taste. Keep the mixture warm.
- Mix the dressing: In a small bowl, mix together the mayonnaise, sour cream, salsa, and optional ranch mix and hot sauce until smooth. Taste and adjust seasonings if needed.
- Assemble the tacos: To build the tacos, start by filling each taco shell with a generous amount of the thinly sliced lettuce. Spoon the warm meat mixture over the lettuce, followed by the tomatoes and grated cheese. Finish with a light drizzle of the creamy dressing and serve immediately.
Recipe Tips
- How to keep taco shells from breaking? To prevent shells from cracking when you fill them, warm them gently in the oven according to package directions. This makes them more pliable.
- Can I use a different meat? Absolutely. This recipe works wonderfully with ground turkey or ground chicken for a lighter option.
- How can I make the dressing creamier or spicier? For a creamier dressing, add a little more sour cream. For more heat, add a few extra dashes of your favorite hot sauce or a pinch of cayenne pepper.
- Can I make the meat ahead of time? Yes, the taco meat is perfect for making ahead. Store it in an airtight container in the fridge for up to 3 days and simply reheat it on the stove before assembling the tacos.
What To Serve With Salad Tacos
These tacos are a meal in themselves, but they are also great with a few simple sides.
- Mexican Rice
- Refried Beans
- A simple corn salad
- Guacamole and chips
How To Store Salad Tacos
- Refrigerate: Salad tacos are best eaten immediately after assembly. If you have leftovers, it’s best to store the components separately in airtight containers in the refrigerator. The meat, lettuce, cheese, and dressing will keep for up to 3 days.
Salad Tacos Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 850mg
- Fiber: 5g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a salad taco and a regular taco?
The main difference is the assembly method and the ratio of ingredients. A salad taco starts with a large base of fresh, crisp lettuce, making it lighter and fresher than a traditional taco where the meat is usually the first layer.
Can I use a different kind of cheese?
Yes, feel free to use your favorite cheese. Crumbled cotija, pepper jack for a little spice, or a Mexican blend would all be delicious.
Is it necessary to use tomato paste?
The tomato paste is highly recommended. It adds a rich, deep tomato flavor and helps to thicken the meat sauce, making it less watery.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tuna Salad Recipe
- Pioneer Woman Big Steak Salad Recipe
- Pioneer Woman Panzanella Salad Recipe
Pioneer Woman Salad Tacos Recipe
Description
A fun twist on tacos, loading a crispy shell with fresh lettuce first, then topping with a savory meat mixture and a creamy salsa dressing.
Ingredients
Instructions
- Warm taco shells as directed.
- Brown ground beef; drain fat. Stir in taco seasoning, tomato paste, beans, and hot water. Simmer.
- Mix all dressing ingredients until smooth.
- To serve, fill each shell with lettuce first.
- Top the lettuce with the meat mixture, tomatoes, and cheese.
- Drizzle with dressing and serve immediately.
Notes
- u003cliu003eThe key to a u0022salad tacou0022 is putting the lettuce in the shell first to create a fresh, crisp base.u003c/liu003eu003cliu003eUsing the undrained beans adds extra liquid and flavor that helps create the sauce for the meat.u003c/liu003eu003cliu003eThe dressing can be made up to 3 days in advance and stored in the refrigerator.u003c/liu003eu003cliu003eDon’t skip the tomato paste; it adds an essential richness to the meat filling.u003c/liu003e
