TACO PASTA SALAD
This is the first recipe from one of our readers Sherri Pforr. I am going to make this soon. I will be getting a pic up in the next few days!
Serves 8
INGREDIENTS:
• 2 cups uncooked spiral pasta (or use tri-color, wagon wheel, etc. – whatever you’ve got will work fine)
• 1 pound ground beef or ground turkey (I use turkey most often)
• 1 (1.25 ounce) package taco seasoning
• 4 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup shredded Cheddar cheese (or use the “Mexican/Taco” blend cheese tidbits)
• ½ cup chopped onion (I use 1 bunch green onions, chopped)
• ½ cup chopped green pepper (I substitute 1 or 2 cans chopped green chilies)
• ½ cup salsa
• 1 can black beans, rinsed and well-drained
• 1 cup black olives, sliced (optional)
• 1/2 cup Western salad dressing (or whatever type you like best)
• Tortilla chips
DIRECTIONS :
Cook pasta according to package directions. Meanwhile, in a skillet, cook meat over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture and add the salsa and beans. Add the lettuce, tomatoes, cheese, onion, green pepper/chiles, olives and dressing; toss to coat. Serve with tortilla chips – or add to salad just before serving.
If you serve immediately the meat/pasta mixture will melt the cheese slightly. If not, store the meat/pasta mixture in a separate container so the lettuce won’t wilt before serving. You can also increase the amount of lettuce to make the dish serve more people!
Sherri Pforr
Serves 8
INGREDIENTS:
• 2 cups uncooked spiral pasta (or use tri-color, wagon wheel, etc. – whatever you’ve got will work fine)
• 1 pound ground beef or ground turkey (I use turkey most often)
• 1 (1.25 ounce) package taco seasoning
• 4 cups shredded lettuce
• 2 cups halved cherry tomatoes
• 1 cup shredded Cheddar cheese (or use the “Mexican/Taco” blend cheese tidbits)
• ½ cup chopped onion (I use 1 bunch green onions, chopped)
• ½ cup chopped green pepper (I substitute 1 or 2 cans chopped green chilies)
• ½ cup salsa
• 1 can black beans, rinsed and well-drained
• 1 cup black olives, sliced (optional)
• 1/2 cup Western salad dressing (or whatever type you like best)
• Tortilla chips
Cook pasta according to package directions. Meanwhile, in a skillet, cook meat over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture and add the salsa and beans. Add the lettuce, tomatoes, cheese, onion, green pepper/chiles, olives and dressing; toss to coat. Serve with tortilla chips – or add to salad just before serving.
If you serve immediately the meat/pasta mixture will melt the cheese slightly. If not, store the meat/pasta mixture in a separate container so the lettuce won’t wilt before serving. You can also increase the amount of lettuce to make the dish serve more people!
Sherri Pforr
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