Best Pioneer Womans Salad Tacos Recipes

Pioneer Woman's Salad Tacos image

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 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.

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.

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.