Recipe Numero Dos....Taco Pasta Salad! OLE! This recipe offers a unique blend of Mexican and Italian for a salad that leaves people saying....hmmm why didn't I ever think to mix the flavors of these cultures before?! The only thing I changed in this was that I doubled the pasta...I mean really what was I going to do with half a box of uncooked pasta!? SO please note when you print this from the link below to jot down to use the whole box or 4 cups versus 2 as it calls for. For my Weight Watchers followers....this recipe yields 12 servings (when using 4 cups pasta) and comes to = 7 points per serving! Delizioso!
Taco Pasta Salad
Ingredients
- 4* cups uncooked spiral pasta
- 1 pound ground beef
- 1 envelope taco seasoning
- 3 cups shredded lettuce
- 2 cups halved cherry tomatoes
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup Catalina salad dressing
- Tortilla chips
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef 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. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 12* servings.
- Click here to Print: http://www.tasteofhome.com/Recipes/Taco-Pasta-Salad/Print
- Recipe courtesy Taste of Home. All rights reserved.
