Pioneer Woman Taco Salad Recipe

This Pioneer Woman Taco Salad is a hearty and flavorful recipe, which is made with seasoned ground beef and black beans. It’s the perfect weeknight dinner, ready in about 25 minutes.

Pioneer Woman Taco Salad Ingredients

• 1 Tbsp. vegetable oil
• 1 lb. ground sirloin beef
• 1 (1-oz.) package taco seasoning
• 1 (15-oz.) can black beans, drained and rinsed
• 1 head romaine lettuce, chopped
• 1 cup grated cheddar cheese
• 1 cup halved cherry tomatoes
• 1 avocado, diced
• 1/2 cup sliced red onion
• 1/4 cup chopped cilantro leaves
• 3 limes, halved
• Tortilla chips and sour cream, for serving
• Thinly sliced jalapeño or hot sauce (optional)

How To Make Pioneer Woman Taco Salad

1. Cook the taco meat: In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook for 6 to 7 minutes, breaking it up into small pieces with a wooden spoon, until it is browned.
2. Add seasonings and beans: Add 2/3 cup of water and the taco seasoning packet to the skillet. Stir well to combine. Add the drained and rinsed black beans and stir gently. Cook for about 3 more minutes, until the beans are warmed through.
3. Assemble the salad: Divide the chopped lettuce among your serving bowls. Top with a layer of grated cheese, followed by a scoop of the warm beef mixture.
4. Add toppings and serve: Arrange the tomatoes, avocado, red onion, and cilantro on top of each salad. Squeeze a lime half over each salad, then add a dollop of sour cream. Top with fresh jalapeño slices or a dash of hot sauce, if you like, and serve with tortilla chips on the side.

Recipe Tips

• What’s the best beef to use? Ground sirloin is a great lean option. You can also use a ground chuck (like 85/15) for a richer flavor; just be sure to drain off any excess grease after browning the meat.
• Can I make this ahead of time? This is a perfect make-ahead meal. You can cook the taco meat and chop all the vegetables in advance. Store everything in separate airtight containers in the refrigerator. When you’re ready to eat, just reheat the meat and assemble the fresh salads.
• How can I make it spicier? For an extra kick of heat, you can use a “hot” variety of taco seasoning, add a pinch of cayenne pepper to the meat, or be generous with the fresh jalapeño slices and hot sauce on top.
• Can I use a different dressing? While the lime juice and sour cream create a simple, fresh dressing, this salad is also delicious with a drizzle of Catalina, French, or Ranch dressing.

What To Serve With Taco Salad

This is a complete meal in a bowl, but it’s also great as part of a larger spread.

• Warm cornbread with honey butter
• A side of Mexican rice
• Chips with salsa and guacamole

How To Store Taco Salad

• Refrigerate: It is best to store the components separately. The cooked taco meat can be stored in an airtight container in the refrigerator for up to 4 days. The chopped vegetables will stay fresh for about 2 days. An assembled and dressed salad will become soggy quickly.

Taco Salad Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 30g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Hot Chicken Salad Recipe
• Pioneer Woman Greek Salad Recipe
• Pioneer Woman Corn Salad Recipe