Taco Pasta Salad
Taco Pasta Salad might be just the Mexican recipe you are searching for. This recipe makes 8 servings with 482 calories, 21g of protein, and 20g of fat each. For $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works best as a salad, and is done in roughly 45 minutes. A mixture of yellow onion, cherry tomatoes, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 66 people were impressed by this recipe. It is brought to you by Homemade Hooplah. With a spoonacular score of 62%, this dish is good. Pasta Taco Salad, Taco Pasta Salad, and Taco Pasta Salad are very similar to this recipe.
Servings: 8
Preparation duration: 45 minutes
Ingredients:
1/2 cup Catalina dressing
2 cups cherry tomatoes halved
1/2 cup green pepper chopped
1 pound ground beef
3 cups shredded lettuce
16 oz rotini pasta uncooked
1 cup shredded cheddar cheese
1 oz taco seasoning (1 pkg)
1/2 cup yellow onion chopped
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
InstructionsIn a large saucepan, cook spiral pasta per package instructions. Drain pasta and rinse with cold water. Place pasta in a bowl, cover, and set aside.In a large skillet, cook and crumble ground beef over medium heat over medium heat until no longer pink. Drain grease, cover, then set aside to cool.In a large bowl, add cooked pasta and ground beef. Sprinkle taco seasoning on top, then mix thoroughly to coat pasta and beef.Add lettuce, cherry tomatoes, cheddar cheese, onion, and green pepper to bowl with pasta mixture. Drizzle Catalina dressing on top, then mix thoroughly.Serve taco salad immediately. Taco salad can be stored in a sealed container in the refrigerator for up to 3-4 days.
Step by step:
1. In a large saucepan, cook spiral pasta per package instructions.
2. Drain pasta and rinse with cold water.
3. Place pasta in a bowl, cover, and set aside.In a large skillet, cook and crumble ground beef over medium heat over medium heat until no longer pink.
4. Drain grease, cover, then set aside to cool.In a large bowl, add cooked pasta and ground beef. Sprinkle taco seasoning on top, then mix thoroughly to coat pasta and beef.
5. Add lettuce, cherry tomatoes, cheddar cheese, onion, and green pepper to bowl with pasta mixture.
6. Drizzle Catalina dressing on top, then mix thoroughly.
7. Serve taco salad immediately. Taco salad can be stored in a sealed container in the refrigerator for up to 3-4 days.
Nutrition Information:
covered percent of daily need
