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Taco Pasta Salad
Course
Salad
Keyword
Salad
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
1204
kcal
Ingredients
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
or your favorite French or Russian dressing
2
cans
(2.25 ounces each) sliced black olives
drained
3 to 4
cups
slightly crushed nacho cheese tortilla chips
Instructions
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.
Nutrition
Calories:
1204
kcal
|
Carbohydrates:
108
g
|
Protein:
35
g
|
Fat:
71
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
28
g
|
Monounsaturated Fat:
26
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
3087
mg
|
Potassium:
837
mg
|
Fiber:
11
g
|
Sugar:
10
g
|
Vitamin A:
1310
IU
|
Vitamin C:
8
mg
|
Calcium:
221
mg
|
Iron:
5
mg