Taco Pasta Salad Recipe

Taco Pasta Salad Recipe
Staff Writer
Taste of Home

Serve  this taco pasta salad with corn chips for a new twist on a taco salad.

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6
Servings
1287
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup Catalina salad dressing
  • Tortilla chips
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups halved cherry tomatoes
  • 1 envelope taco seasoning
  • 3 cups shredded lettuce
  • 2 cups uncooked spiral pasta
  • 1 pound ground turkey or beef

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.

Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. 

Nutritional Facts

Total Fat
45g
64%
Sugar
38g
42%
Saturated Fat
10g
42%
Cholesterol
84mg
28%
Carbohydrate, by difference
180g
100%
Protein
51g
100%
Vitamin A, RAE
75µg
11%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
413mg
41%
Choline, total
81mg
19%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Folate, total
241µg
60%
Iron, Fe
38mg
100%
Magnesium, Mg
290mg
91%
Manganese, Mn
2mg
100%
Niacin
13mg
93%
Pantothenic acid
3mg
60%
Phosphorus, P
1149mg
100%
Riboflavin
1mg
91%
Selenium, Se
73µg
100%
Sodium, Na
655mg
44%
Thiamin
1mg
91%
Water
104g
4%
Zinc, Zn
10mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.