Taco Pasta Salad Recipe 425 Food

PASTA SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta is boiling, steam broccoli, one bag at a time, in a microwave per directions on the package, 4 to 6 minutes.
• Rinse cooked pasta in a colander until completely cool. Return to the pot. Add broccoli, tomatoes, salad dressing, Cheddar cheese, salt, pepper, garlic powder, and onion powder. Mix well. Refrigerate until chilled, 30 minutes to 1 hour. Serve cold.

TACO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

TACO PASTA SALAD

Steps:

• Cook noodles, drain and cool.
• Mix Taco seasoning into browned ground beef.
• Add noodles to meat mixture and cool in fridge overnight.
• The next day, add tomatoes, green peppers and onions.
• Just before serving (no more than 2 hours) combine all ingredients in large bowl and add chopped lettuce, crushed doritos and dressing.

TACO SALAD

Steps:

• Scramble fry ground beef until cooked and no pink is showing. In a sieve, run under hot water to remove any excess fat.
• Add all ingredients together (except coleslaw dressing and crushed taco chips) Refrigerate until ready to serve.
• When ready to serve, toss salad well with just enough coleslaw dressing to coat. Top with crushed taco chips.

CARIBBEAN TACO SALAD

Steps:

• Heat oven to 425 fahrenheit. Invert four 10oz custard cups onto 15x10x1" baking pan. Brush outside of cupse and one side of each tortilla with butter.
• Place tortillas, butter side up, over cups. Bake for 4-6 minutes or until lightly browned.
• In medium skillet, brown turkey until no longer pink. Add taco seasoning mix and water. Cook over low heat 3-5 minutes until thoroughly heated.
• To make salsa, in medium bowl stir together mango, red pepper, green onion, cilantro brown sugar and lime peel.
• Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top with cooked turkey and salsa.