Mexi Beef Taco Pasta Salad
Taken from my “Favorites” folder!
Taste Tester Notes; make certain to cool the ground beef mixture or it will wilt the lettuce and melt the cheese, you may adjust all amounts to taste, I sometimes add in a can of chili beans to the ground beef
Servings 4-6
INGREDIENTS:
2-1/2 cups uncooked spiral pasta
1 pound ground beef
1/2 teaspoon crushed chili flakes, optional
1 envelope taco seasoning
3 to 4 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 medium onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 cup Catalina salad dressing, or to taste
salt and fresh ground black pepper, to taste
Tortilla chips
INSTRUCTIONS:————————————-
Cook pasta according to package directions.
Meanwhile in a large skillet cook beef with chili flakes over medium-high heat until no longer pink; drain, then continue cooking until lightly browned.
Stir in the taco seasoning then cool.
Drain pasta and rinse in cold water; stir into meat mixture.
Mix in the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat.
Serve with tortilla chips.
Related posts:
- Layered Mexi Taco Beef And Bean Salad
Mexi Turkey Black Bean Taco Pasta Salad
Beef Taco And Black Bean Salad
Kitten’s Taco Salad For A Crowd
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