Taco Macaroni Salad Recipes

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TACO PASTA SALAD



Taco Pasta Salad image

My family loves this savory taco pasta salad. Serve taco or corn chips on the side, and you have a complete meal. -Gert Rosenau, Pewaukee, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips

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.

Nutrition Facts : Calories 624 calories, Fat 30g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1454mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 3g fiber), Protein 33g protein.

CHICKEN TACO MACARONI SALAD



Chicken Taco Macaroni Salad image

I like to give macaroni salad a taco twist. Rotisserie chicken makes it quick. I'll often serve this dish as a main course since it's so hearty. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 tablespoons reduced-sodium taco seasoning
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rotisserie chicken
1 small sweet yellow or orange pepper, chopped
1 jalapeno pepper, seeded and chopped
fresh cilantro leaves, optional

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, taco seasoning, sugar, mustard, salt and pepper. In a large bowl, combine chicken, peppers and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with cilantro if desired.

Nutrition Facts : Calories 328 calories, Fat 23g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 369mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

TACO MACARONI SALAD



Taco Macaroni Salad image

Make and share this Taco Macaroni Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 36m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups uncooked corkscrew macaroni
1 lb ground round
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup French dressing
1/2 head lettuce, shredded
1 pint cherry tomatoes, halved
1 cup shredded sharp cheddar cheese
1/2 cup chopped green onion
1/2 cup chopped green pepper
salt and pepper

Steps:

  • Prepare macaroni according to package directions; rinse, drain, and chill for 1 hour.
  • In a skillet, crumble and cook the ground round until browned; drain.
  • Add in the taco seasoning and French salad dressing; stir to combine; let cool.
  • In a large bowl, add the macaroni, ground beef mixture, and remaining ingredients; stir to combine.
  • Serve immediately.

MERLIE'S TACO PASTA SALAD



Merlie's Taco Pasta Salad image

I have a dear friend from Illinois that made this pasta salad for me and my family when she was here visiting me in Montreal. Its makes a ton of salad but its ever so yummy!

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 30m

Yield 30 serving(s)

Number Of Ingredients 9

2 (16 ounce) boxes tri-colored rotini pasta
2 lbs ground beef
2 (2 ounce) packages taco seasoning mix
2 green peppers, chopped
2 yellow onions, chopped
2 cups cherry tomatoes
2 cups sliced pepperoni (your fave)
2 (1 liter) bottles western salad dressing
1 (16 ounce) bag shredded mexican cheese

Steps:

  • Cook pasta and set aside.
  • Brown Ground beef and add taco mix as directed on package.
  • Add half the onions and peppers and saute till lightly softened.
  • Transfer to a large bowl then add the remaining ingredients.
  • Use 1 1/2 bottles of dressing and add more if you like it juicier.
  • Serve warm or chilled the next day.
  • I noticed I enjoyed it even more the second day once the flavours had a chance to mingle.
  • I have never seen Western salad dressing here in Canada -- Merlie brought it from the states.
  • This makes a huge amount -- good for big family get-togethers or PotLucks.
  • If I made it again I would half all the ingredients.

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