Pioneer Womans Salad Tacos Recipes

PIONEER WOMAN'S SALAD TACOS

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.

BEEF TACOS

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.

CHICKEN TACO 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

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.

LIGHTER TACO SKILLET

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more.
• Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam.
• Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.

TACO TOMATOES

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.

TUNA PASTA SALAD

Steps:

• Cook the pasta in boiling salted water according to the package directions. Drain and run under cold water to cool, then drain again. Transfer to a serving bowl.
• While the pasta cooks, pulse the celery, bell pepper and red onion in a food processor until finely minced. Add to the serving bowl along with the tuna and eggs.
• Stir together the mayonnaise, mustard, vinegar, House Seasoning and relish in a small bowl. Pour over the pasta salad and toss gently to combine. Season with salt and pepper. Garnish with chopped fresh parsley before serving, if desired.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.