Sombrero Pasta Salad Recipe

Sombrero Pasta Salad Recipe photo by Taste of Home

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I take this slightly spicy salad to almost every party or picnic I attend. Every time I come home with lots of compliments, but never any leftovers! - Patty Ehlen, Burlington, Wisconsin

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Sombrero Pasta Salad Recipe

Prep: 30 min. + chilling

Yield: 10 Servings

15 15 30

Ingredients

1 package (16 ounces) spiral pasta
1 pound ground beef
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With Johnsonville Italian Sausage.
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3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or Western salad dressing

Directions

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour. Yield: 10 servings.

If you'll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.

Nutritional Facts 1 serving (1 each) equals 548 calories, 29 g fat (9 g saturated fat), 46 mg cholesterol, 941 mg sodium, 53 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Sombrero Pasta Salad in Taste of Home Ground Beef Cookbook , p87

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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