Pasta Taco Salad Recipes

TACO PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; 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.

TACO PASTA SALAD WITH FRENCH DRESSING

Steps:

• Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
• Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
• Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

PASTA TACO SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; heat through. , In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside. , Drain pasta; place in a large bowl. Add beef and mayonnaise mixture; toss to coat. Add lettuce, tomatoes and cheese; toss to combine. Sprinkle with tortilla chips.

TACO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

TASTY TACO SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in large skillet. Saute onion and half of green pepper just until soft.
• Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
• Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
• Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
• Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
• Top with remaining chopped green pepper, grape tomatoes, carrots and olives.