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Cowboy Hats (Wyoming Style Taco Salad)

Megan2478 views

There are a few foods I grew up assuming the rest of the world loved just as much as I did. After I left Wyoming, I learned that not everyone eats their chili with cinnamon rolls or jelly on their grilled cheese sandwiches. To each his own, I guess. The first time I made my husband “Cowboy Hats” for dinner, he was skeptical. Once he realized it was just a slightly sweeter version of ground beef and bean taco salad, he trusted my meal-planning judgment. I like to make this dish for our Taco Tuesdays, but it is always served on July 10 to celebrate Wyoming’s statehood day.

This also happens to be a great staple meal made out of common items stored in your pantry and freezer. The beans stretch out the meat and provide protein and fiber. I am adding this dish to this week’s meal plan as I am trying to make do without going to the grocery store. I hope you are all well and healthy and sane during this crazy, confusing time. Love to all!

Cowboy Hats (Wyoming Style Taco Salad)

Sweet ground beef and bean taco salad
Course Main Course, Salad
Cuisine American, Mexican
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Author Megan


  • 1 pound ground beef
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon dehydrated onions
  • 30 ounces pinto beans
  • 24 ounces tomato sauce
  • 2 tablespoons brown sugar packed


  • 2 medium vine-ripe tomatoes chopped
  • 4 cups romaine lettuce chopped
  • 1 1/2 cups sharp cheddar shredded
  • 1/2 Cup Sour Cream
  • 20 ounces corn tortilla chips


  • In a stock pot or wok over medium high heat, cook ground beef until no longer pink.
  • Add spices and dehydrated onions, beans, tomato sauce and brown sugar. Simmer over low heat for 15 minutes to let the flavors blend.
  • Serve meat and bean sauce over tortilla chips. Top with lettuce, tomatoes, cheese and sour cream.


Kidney and black beans work great here too. If you are like me and forget to thaw ground beef from the freezer, you can use the Instant Pot at high pressure for 35 minutes to cook the beef first. Manually release the pressure and switch to the sautee setting. Break up the beef and sautee the spices until the meat is no longer pink. Follow the rest of the steps.

Wok Pan with Lid and Spatula by Willow and Everett


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