Merlies Taco Pasta Salad Recipes

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

Ingredients

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.

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

Ingredients

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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