Tuesday, July 16, 2013

Taco / Pasta salad

Leave out ground beef for vegetarian version.


1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing


  • Cook pasta according to package directions.
  • Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. 
  • Add water and taco seasoning; simmer, uncovered for 15 minutes.
  • Rinse pasta in cold water and drain; place in a large bowl. 
  • Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. 
  • Add the dressing and toss to coat.
  • Cover and refrigerate for at least 1 hour.
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