Taco salad by Pioneer Woman is a popular dish that typically consists of a bed of lettuce or other greens, topped with a variety of ingredients such as seasoned ground meat, beans, cheese, diced tomatoes, diced onions, and crumbled tortilla chips. It is often served with a dressing, such as ranch or salsa.
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Why You Will Love This Salad
There are several reasons why you may love this taco salad recipe by The Pioneer Woman.
- First, it is a flavorful and satisfying dish that is perfect for a quick and easy dinner. The combination of seasoned ground beef, beans, and vegetables is hearty and filling, and the avocado dressing adds a creamy and delicious element to the salad.
- Second, this recipe is versatile and can be customized to your taste. For example, you can use a different type of protein, such as chicken or tofu, or add in additional vegetables like bell peppers or corn. You can also adjust the seasoning to your preference, and use your favorite type of dressing or salsa.
- Finally, this salad is easy to prepare and requires minimal prep time. You can have it on the table in less than 30 minutes, making it a great option for busy weeknights. Overall, this taco salad is a tasty and convenient meal that is sure to become a favorite.
Pioneer Woman Taco Salad Ingredients
- Ground beef
- Packet taco seasoning
- Black beans
- Cherry tomatoes
- Shredded cheese (such as cheddar or Monterey Jack)
- Sour cream
- Lime juice
- Salt and pepper
- Tortilla chips, for serving (optional)
How To Make Pioneer Woman Taco Salad
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it is browned and fully cooked, breaking it up into small pieces as it cooks.
- Add the taco seasoning to the skillet and stir to coat the beef. Cook for an additional minute, or until the seasoning is fragrant.
- Remove the skillet from the heat and stir in the black beans. Set aside.
- In a small bowl, mash the avocado with a fork. Add the mayonnaise, sour cream, milk, lime juice, and garlic, and stir to combine. Season with salt and pepper to taste.
- In a large salad bowl, combine the lettuce, cherry tomatoes, cheese, and beef mixture. Pour the avocado dressing over the top and toss to coat.
- Serve the salad immediately, garnished with crumbled tortilla chips if desired.
How To Store Taco Salad
In The Fridge:
- Place the leftover salad in an airtight container.
- Cover the container and store it in the refrigerator.
- The salad will last for 3-4 days in the fridge.
In The Freezer:
- Place the leftover salad in a freezer-safe container or bag.
- Squeeze out as much air as possible before sealing the container or bag.
- Label the container or bag with the date and contents.
- Freeze the salad for up to 3 months.
- To serve, thaw the salad in the refrigerator overnight, or microwave it for a few minutes until it is fully thawed.
Note: It is generally not recommended to freeze lettuce, as it can become wilted and limp when thawed. If you plan to freeze the taco salad, it is best to omit the lettuce and add it in just before serving. Alternatively, you can prepare the salad with a sturdier green, such as spinach or kale, which are less prone to wilting when frozen.
Can I Make Taco Salad Ahead Of Time
Yes, you can make taco salad ahead of time. In fact, this can be a convenient option if you are planning to serve the salad at a later date or if you want to have leftovers for the week.
- Stovetop: To reheat taco salad on the stove, place it in a large skillet over medium heat. Stir the salad occasionally until it is heated through. You can add a splash of water or broth to the skillet to help prevent the salad from drying out.
- Microwave: To reheat taco salad in the microwave, transfer it to a microwave-safe dish and cover it with a paper towel or microwave-safe lid. Heat the salad on high power for 1-2 minutes, or until it is hot. Stir the salad halfway through cooking to ensure it is heated evenly.
- Oven: To reheat taco salad in the oven, transfer it to a baking dish and cover the dish with aluminum foil. Heat the oven to 350°F and bake the salad for 20-25 minutes, or until it is hot.
Note: When reheating taco salad, be sure to check the temperature to ensure it has reached a safe internal temperature of at least 165°F. This is especially important if the salad contains meat or poultry.
What To Serve With Taco Salad
Taco salad is a delicious and satisfying meal on its own, but there are many sides that can complement it perfectly. Here are a few ideas for dishes that go well with taco salad:
- Tortilla chips: Crumbled tortilla chips add crunch and flavor to the salad, and they are also a great option for scooping up the toppings.
- Corn on the cob: Grilled or boiled corn on the cob is a delicious and summery side that pairs well with the flavors of taco salad.
- Guacamole: A bowl of homemade guacamole is a tasty and creamy addition to taco salad, and it can also be used as a dip for tortilla chips.
- Salsa: A spicy salsa, such as pico de gallo or salsa verde, adds flavor and heat to the salad and can be spooned over the top or served on the side.
- Rice and beans: A simple side of rice and beans, either black or pinto, provides a tasty and filling accompaniment to taco salad.
- Queso: A bowl of warm and creamy queso is a delicious and indulgent side that pairs well with the flavors of taco salad.
- Slaw: A light and refreshing slaw, such as a citrusy slaw or a slaw made with fennel and apple, provides a crunchy and tangy contrast to the richness of the taco salad.
- Chicken taco salad: For a protein-packed twist on the classic recipe, try using diced or shredded chicken instead of ground beef. You can also add in additional vegetables, such as bell peppers or corn, to give the salad more flavor and texture.
- Southwest taco salad: To give the salad a southwestern flair, try adding in some diced avocado, black beans, and corn, and drizzling the salad with a creamy cilantro lime dressing.
- Greek taco salad: For a Mediterranean twist on the classic recipe, try using ground lamb instead of beef, and adding in some diced tomatoes, cucumbers, and feta cheese. You can also drizzle the salad with a tzatziki sauce or a homemade Greek dressing made with lemon juice, olive oil, and herbs.
Vegan, Keto, And Gluten-free Version Of Taco Salad
- Vegan taco salad: To make a vegan taco salad, omit the ground beef and use plant-based protein sources, such as tofu, tempeh, or beans. You can also use a vegan cheese or omit the cheese altogether.
- Keto taco salad: To make a keto-friendly taco salad, omit the beans and use a high-fat protein source, such as ground beef, chicken, or pork. You can also omit the tortilla chips or use low-carb alternatives, such as pork rinds or cheese crisps.
- Gluten-free taco salad: To make a gluten-free taco salad, omit the tortilla chips or use gluten-free alternatives, such as corn chips or plantain chips. You can also use gluten-free taco seasoning or make your own seasoning blend using spices that are naturally gluten-free.
- Ground beef: You can use ground turkey, chicken, lamb, or pork in place of the ground beef, or you can use plant-based protein sources such as tofu, tempeh, or beans.
- Taco seasoning: If you don’t have taco seasoning on hand, you can make your own by mixing together a combination of chili powder, cumin, paprika, garlic powder, and onion powder. You can also use a different type of seasoning blend, such as fajita seasoning or Cajun seasoning.
- Black beans: You can use kidney beans, pinto beans, or any other type of beans in place of the black beans.
- Cherry tomatoes: You can use diced regular tomatoes in place of the cherry tomatoes, or you can omit the tomatoes altogether.
- Lettuce: You can use any type of lettuce or greens in this salad, such as romaine, iceberg, butter lettuce, or spinach.
- Avocado dressing: You can use ranch dressing, salsa, or any other type of dressing in place of the avocado dressing, or you can omit the dressing altogether.
- Tortilla chips: You can use corn chips, plantain chips, or any other type of chips in place of the tortilla chips, or you can omit the chips altogether.
Other Dressings To Use
- Ranch dressing: Ranch dressing is a creamy and tangy dressing that pairs well with the flavors of taco salad. You can use store-bought ranch dressing or make your own by mixing together mayonnaise, sour cream, milk, and herbs.
- Salsa: Salsa is a flavorful and spicy dressing that adds a Mexican twist to the salad. You can use a store-bought salsa or make your own by blending together diced tomatoes, onions, jalapenos, and herbs.
- Cilantro lime dressing: This refreshing and tangy dressing is made with cilantro, lime juice, and olive oil, and it pairs well with the flavors of taco salad.
- Caesar dressing: Caesar dressing is a creamy and tangy dressing made with anchovies, lemon juice, and Parmesan cheese. It adds a savory and umami flavor to the salad.
Can I Use A Different Protein In This Recipe
Yes, you can use a different protein in this recipe. Some options include ground turkey, chicken, lamb, or pork, or plant-based protein sources such as tofu, tempeh, or beans.
Yes, you can use any type of lettuce or greens in this recipe, such as romaine, iceberg, butter lettuce, or spinach.
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Pioneer Woman Taco Salad Nutrition Facts
Amount Per Serving
- Amount Per Serving
- Calories 231.6
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 4.1g21%
- Cholesterol 15.5mg6%
- Sodium 561.8mg24%
- Potassium 213.6mg7%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 2.6g11%
- Sugars 3.1g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.