MI Coop Kitchen

Taco Pasta Salad

  • 1 pound ground beef, cooked/drained (for vegetarian, sub 1 can of black beans – or half meaty and half meat-free)
  • 1 pound rotini (or any shape of pasta you have on-hand), cooked, drained and rinsed with cold water
  • 3 tablespoons taco seasoning
  • any color bell pepper, diced
  • small onion, diced
  • 1 pint grape or cherry tomatoes, sliced in half (or quarters if they are big fellas)
  • 2 cups shredded cheese (choose your favorite, we like sharp cheddar)
  • 3 cups shredded iceberg lettuce
  • 1 1/2 cups french dressing
  • 9 3/4 ounce bag nacho-flavored Doritos, crushed

Pasta Salad is great, and so are Tacos.  Why not bring the best of both together?? Stir together beef (or black beans) with the taco seasoning. In a big bowl, combine beef (or black beans) with the noodles, pepper, onion, tomatoes, lettuce and cheese. Then mix in the French dressing until everything is well combined.  Lastly, stir in the chips (wait to do this until you are ready to serve so they keep their crunch!)

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