Taco Pasta Salad
16 oz rotini pasta, cooked and cooled
1 1/2 pounds lean ground beef, cooked and grease drained
1 packet taco seasoning
1/2 cup water
2 cups seeded and diced tomatoes; or cherry or grape tomatoes, halved
2 shredded cheddar cheese
4 cups shredded lettuce (romaine or iceberg)
1 bottle (12 ounces) Tony Chachere’s Creole-Style French Salad Dressing
2 cans (2.25 ounces each) sliced black olives, drained
3 to 4 cups slightly crushed nacho cheese tortilla chips
In a large skillet, cook ground beef until crumbly and no longer pink. Drain grease. Mix in taco seasoning and water. Simmer about 5 minutes or until liquid cooks off.
In a large bowl add cooled pasta, ground beef, tomatoes, and olives. Save some olives and cheese to garnish the top.
Pour Tony Chachere’s Creole-Style French Salad Dressing over the top. Gently toss to coat. Cover and place in fridge if you’re not ready to serve yet. When ready to serve stir in lettuce, half of the cheese and half of the crushed chips. Decorate the top with remaining chips, cheese, tomatoes and olives. Serve immediately.
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Servings: 6 to 8