Vegetarian Taco Pasta Salad Recipes

CREAMY VEGETARIAN TACO PASTA SALAD

Steps:

• Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further.
• While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl.
• Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it) and add corn, black beans, and olives (if using). Stir to combine.
• If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better).
• About a half hour before serving (but probably not more than 2 hours before), add the shredded cheese to the pasta mixture and stir to combine.
• Pour the sauce mixture overall and stir until well coated.
• Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.

TACO SALAD I

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.