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:

Quickview
481k Calories
21g Protein
19g Total Fat
53g Carbs
10% Health Score
Limit These
Calories
481k
24%

Fat
19g
30%

  Saturated Fat
7g
50%

Carbohydrates
53g
18%

  Sugar
8g
10%

Cholesterol
55mg
18%

Sodium
682mg
30%

Get Enough Of These
Protein
21g
43%

Selenium
46µg
67%

Manganese
0.62mg
31%

Phosphorus
289mg
29%

Zinc
3mg
25%

Vitamin C
19mg
24%

Vitamin B12
1µg
22%

Vitamin B3
3mg
18%

Vitamin A
904IU
18%

Vitamin B6
0.35mg
17%

Iron
2mg
15%

Fiber
3g
14%

Calcium
136mg
14%

Magnesium
50mg
13%

Potassium
443mg
13%

Copper
0.25mg
12%

Vitamin B2
0.19mg
11%

Vitamin K
9µg
9%

Folate
32µg
8%

Vitamin B1
0.11mg
8%

Vitamin B5
0.68mg
7%

Vitamin E
0.63mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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