Pasta Taco Salad Recipe

Pasta Taco Salad Recipe photo by Taste of Home

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I've taken this dish to 4-H potlucks, church functions and my parents' 50th anniversary party. I also make it for guests. It's a salad with a little spunk!"

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Pasta Taco Salad Recipe

Prep/Total Time: 30 min.

Yield: 12-14 Servings

15 15 30

Ingredients

3 cups uncooked spiral pasta
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 envelope taco seasoning
1-1/4 cups mayonnaise
2 to 3 tablespoons milk
3-3/4 teaspoons cider vinegar
3-3/4 teaspoons sugar
1 tablespoon ground mustard
7 cups torn iceberg lettuce
1 to 2 medium tomatoes, chopped
2 cups (8 ounces) shredded cheddar cheese
1 to 2 cups crushed nacho tortilla chips

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; heat through.
In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.
Drain pasta; place in a large bowl. Add beef and mayonnaise mixture; toss to coat. Add lettuce, tomatoes and cheese; toss to combine. Sprinkle with tortilla chips. Yield: 12-14 servings.

Originally published as Taco Pasta Salad in Country Woman July/August 2006, p48

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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