Taco Pasta Salad

Taco Pasta Salad might be just the Mexican recipe you are searching for. This recipe makes 8 servings with 482 calories, 21g of protein, and 20g of fat each. For $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works best as a salad, and is done in roughly 45 minutes. A mixture of yellow onion, cherry tomatoes, green bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 66 people were impressed by this recipe. It is brought to you by Homemade Hooplah. With a spoonacular score of 62%, this dish is good. Pasta Taco Salad, Taco Pasta Salad, and Taco Pasta Salad are very similar to this recipe.

Servings: 8

Preparation duration: 45 minutes

 

Ingredients:

1/2 cup Catalina dressing

2 cups cherry tomatoes halved

1/2 cup green pepper chopped

1 pound ground beef

3 cups shredded lettuce

16 oz rotini pasta uncooked

1 cup shredded cheddar cheese

1 oz taco seasoning (1 pkg)

1/2 cup yellow onion chopped

Equipment:

sauce pan

frying pan

bowl

Cooking instruction summary:

InstructionsIn a large saucepan, cook spiral pasta per package instructions. Drain pasta and rinse with cold water. Place pasta in a bowl, cover, and set aside.In a large skillet, cook and crumble ground beef over medium heat over medium heat until no longer pink. Drain grease, cover, then set aside to cool.In a large bowl, add cooked pasta and ground beef. Sprinkle taco seasoning on top, then mix thoroughly to coat pasta and beef.Add lettuce, cherry tomatoes, cheddar cheese, onion, and green pepper to bowl with pasta mixture. Drizzle Catalina dressing on top, then mix thoroughly.Serve taco salad immediately. Taco salad can be stored in a sealed container in the refrigerator for up to 3-4 days.

 

Step by step:


1. In a large saucepan, cook spiral pasta per package instructions.

2. Drain pasta and rinse with cold water.

3. Place pasta in a bowl, cover, and set aside.In a large skillet, cook and crumble ground beef over medium heat over medium heat until no longer pink.

4. Drain grease, cover, then set aside to cool.In a large bowl, add cooked pasta and ground beef. Sprinkle taco seasoning on top, then mix thoroughly to coat pasta and beef.

5. Add lettuce, cherry tomatoes, cheddar cheese, onion, and green pepper to bowl with pasta mixture.

6. Drizzle Catalina dressing on top, then mix thoroughly.

7. Serve taco salad immediately. Taco salad can be stored in a sealed container in the refrigerator for up to 3-4 days.


Nutrition Information:

Quickview
481k Calories
21g Protein
19g Total Fat
53g Carbs
10% Health Score
Limit These
Calories
481k
24%

Fat
19g
30%

  Saturated Fat
7g
50%

Carbohydrates
53g
18%

  Sugar
8g
10%

Cholesterol
55mg
18%

Sodium
682mg
30%

Get Enough Of These
Protein
21g
43%

Selenium
46µg
67%

Manganese
0.62mg
31%

Phosphorus
289mg
29%

Zinc
3mg
25%

Vitamin C
19mg
24%

Vitamin B12
1µg
22%

Vitamin B3
3mg
18%

Vitamin A
904IU
18%

Vitamin B6
0.35mg
17%

Iron
2mg
15%

Fiber
3g
14%

Calcium
136mg
14%

Magnesium
50mg
13%

Potassium
443mg
13%

Copper
0.25mg
12%

Vitamin B2
0.19mg
11%

Vitamin K
9µg
9%

Folate
32µg
8%

Vitamin B1
0.11mg
8%

Vitamin B5
0.68mg
7%

Vitamin E
0.63mg
4%

covered percent of daily need
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Food Trivia

October is National Pasta Month.

Food Joke

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