Sombrero Pasta Salad

Sombrero Pasta Salad might be just the main course you are searching for. This recipe makes 10 servings with 516 calories, 20g of protein, and 29g of fat each. For $1.32 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 105469 people have tried and liked this recipe. A mixture of water, taco seasoning, salad dressing, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Try Sombrero Spread, Pink Sombrero, and Sombrero Pie for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 15 minutes

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Ingredients:

1 large green pepper, chopped

1 pound ground beef

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 medium onion, chopped

1 bottle (16 ounces) Catalina or Western salad dressing

2 cups (8 ounces) shredded cheddar cheese

1 package (16 ounces) spiral pasta

1 envelope taco seasoning

1 medium tomato, chopped

3/4 cup water

Equipment:

frying pan

bowl

Cooking instruction summary:

Directions Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 10 servings. If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving. Originally published as Sombrero Pasta Salad in Taste of Home Ground Beef Cookbook1999, p87 Nutritional Facts 1 serving (1 each) equals 548 calories, 29 g fat (9 g saturated fat), 46 mg cholesterol, 941 mg sodium, 53 g carbohydrate, 2 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain.

2. Add water and taco seasoning; simmer, uncovered, for 15 minutes.

3. Rinse pasta in cold water and drain; place in a large bowl.

4. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well.

5. Add the dressing and toss to coat.

6. Cover and refrigerate for at least 1 hour.


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