TACO PASTA SALAD
My family loves this savory taco pasta salad. Serve taco or corn chips on the side, and you have a complete meal. -Gert Rosenau, Pewaukee, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 624 calories, Fat 30g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1454mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 3g fiber), Protein 33g protein.
TACO PASTA SALAD
This taco salad becomes heartier fare with the addition of pasta. You can jazz this up by adding black olives, avacado, or jalepenos.
Provided by yooper
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles, drain and cool.
- Mix Taco seasoning into browned ground beef.
- Add noodles to meat mixture and cool in fridge overnight.
- The next day, add tomatoes, green peppers and onions.
- Just before serving (no more than 2 hours) combine all ingredients in large bowl and add chopped lettuce, crushed doritos and dressing.
Nutrition Facts : Calories 617.1, Fat 34.5, SaturatedFat 16.4, Cholesterol 98.8, Sodium 555.4, Carbohydrate 44.8, Fiber 4.5, Sugar 6.2, Protein 32
MERLIE'S TACO PASTA SALAD
I have a dear friend from Illinois that made this pasta salad for me and my family when she was here visiting me in Montreal. Its makes a ton of salad but its ever so yummy!
Provided by Lorrie in Montreal
Categories < 30 Mins
Time 30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta and set aside.
- Brown Ground beef and add taco mix as directed on package.
- Add half the onions and peppers and saute till lightly softened.
- Transfer to a large bowl then add the remaining ingredients.
- Use 1 1/2 bottles of dressing and add more if you like it juicier.
- Serve warm or chilled the next day.
- I noticed I enjoyed it even more the second day once the flavours had a chance to mingle.
- I have never seen Western salad dressing here in Canada -- Merlie brought it from the states.
- This makes a huge amount -- good for big family get-togethers or PotLucks.
- If I made it again I would half all the ingredients.
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