TEX-MEX PASTA SALAD
I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!
Provided by Jennifer Sánchez
Categories Salad Pasta Salad
Time 1h35m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
- Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 43.2 g, Cholesterol 84.9 mg, Fat 34 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 1540.9 mg, Sugar 6.3 g
TEX-MEX PASTA SALAD
Tex Mex Pasta Salad is loaded with corn, black beans, avocado , and red bell pepper and tossed in a creamy sour cream and salsa dressing. It has Texas-sized flavor.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Add 2 teaspoons of salt to the water and cook pasta according to package directions.Dran and rinse with cold water. Drain well.
- In a large bowl, combine black beans, corn, green onions, red bell pepper, olives, avocados, cilantro, and jalapenos. Add pasta.
- In a medium bowl, stir together sour cream, mayonnaise, salsa, taco seasoning and lime juice.
- Add sour cream mixture along with cheese to pasta mixture and stir to combine. Cover and refrigerate until ready to serve.
- Sprinkle with Totilla Crisps just before serving.
Nutrition Facts : Calories 387 kcal, ServingSize 1 serving
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX PASTA SALAD
Same-old pasta salad? Not so much. This jazzed-up Tex-Mex version with black beans, hot pepper sauce and ranch will give 'em a thrill at the next potluck.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Mix dressing, mayo, lime zest, juice, pepper sauce and cumin in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 3 g, Protein 5 g
SPICY TEX-MEX SALAD
This is an unusual salad that everyone in my office loves. I get requests for it time and time again.
Provided by Taseia Armstrong
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pinto beans, black beans, cheese, lettuce and tomatoes. Add 3/4 bottle dressing and mix well. Add corn chips before serving.
Nutrition Facts : Calories 542 calories, Carbohydrate 52.7 g, Cholesterol 12 mg, Fat 33.1 g, Fiber 7.1 g, Protein 10.7 g, SaturatedFat 6.5 g, Sodium 1077.3 mg, Sugar 11.9 g
TEX MEX PASTA SALAD RECIPE - (4.5/5)
Provided by mjohnmeyer
Number Of Ingredients 10
Steps:
- Mix cooked pasta, green pepper, black beans, tomatoes and corn in a large bowl. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.
TEX MEX PASTA SALAD
I had this at a potluck. Loved it. It was deli prepared and no one owned up to it. I loved it ,so I made up the recipe. It will be interesting to see changes people make.
Provided by p.dawne
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix above ingrediants and add dressing. Let sit in fridge for a couple of hours.
- For the dressing you could substitute, 1 1/2 cups of tex mex ranch dressing.
Nutrition Facts : Calories 621.4, Fat 16.6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 1087.8, Carbohydrate 103.8, Fiber 9.8, Sugar 10.7, Protein 17.6
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TEX MEX PASTA SALAD
Time 20m
Number Of Ingredients 10
Steps:
- Mix cooked pasta, green pepper, black beans, tomatoes and corn. In a separate bowl combine Italian dressing, Chili powder, Mayonnaise and cumin. Mix well. Pour sauce over pasta and mix well. Add chicken, mix and serve immediately or refrigerate.
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