Does anyone have a taco pasta salad ?

Question

Does anyone have recipe using pasta,ground beef,cheese, and some other ingredients.

Answer 1

The key to making your taco pasta salad taste like taco pasta salad is in the seasoning.

You can do this one of two ways (the quicky route of using Taco seasoning packaged mix in the envelope) with oil and vinegar and make a dressing .... or make it yourself....

Some chili powder, cumin, red pepper flakes, salt, pepper, onion/garlic powder, etc.

Use fresh cilantro leaves, diced tomatoes and even some chopped up bellpepper, canned black beans (drained and rinsed) or canned corn (drained) with fresh onion to really jazz up what you have already mentioned you are using and you are all set to go!

Enjoy!!

Answer 2

Mr. Food's Taco Pasta Salad:

35 min 20 min prep
6 servings

8 ounces spiral shaped pasta (twists)
1 lb ground beef
1 (1 1/2 ounce) envelope taco seasoning mix
3/4 cup water
1 tomato, chopped
1/2 medium onion, chopped
1 cup shredded cheddar cheese
1/2 cup black olives, drained, pitted and sliced (optional)
3/4 cup taco sauce or salsa
4 cups shredded lettuce
1 avocado, peeled and cubed
crushed corn chips, for topping

1. Cook pasta according to package directions. Rinse with cold water and dain well. Place in large bowl.
2. Brown the beef in a large skillet, stirring to break up clumps, until no pink remains. Drain off the fat and add the taco seasoning mix and water. Stir; bring to a boil. reduce heat and simmer, uncovered, approximately 10 minutes. Drain.
3. Toss pasta gently with beef mixture, tomato, onion, cheese and olives. Add taco sauce or salsa; mix gently.
4. Serve on a bed of shredded lettuce topped with avocado and crushed corn chips. Serve warm or chilled.

Answer 3

I have never made or heard of a taco pasta salad,but it sure sounds good,and I would like to try some of the recipes on here,YUMMY!! ;-) I love tacos,so I bet this salad would be really good and comforting too!! ;-)

Answer 4

taco salad had extra protein yet extra fat pasta salad is organic carbs chef's salad has the least energy (finding on your salad dressing) yet much less dietary value than a taco salad. so of path the taco salad

Answer 5

I have a Delicious TexMex Salad that everyone I know who's tried it...Loves it* Very tasty*~

3-4 medium sized tomatoes (chopped into cubes)
1/2 large green pepper (chopped and cubed)
1/2 large yellow or red pepper (chopped and cubed)
3 tbsp. olive oil
3 tbsp. red wine vinegar
1 clove garlic minced
2 tbsp. chopped broadleaf parsley (Fresh) (dice up finely)
1 tbsp chilli powder
2 cups rotini pasta (cooked for 6min when boiling..and drained)
1/4 cup cheddar cheese (cubed)
salt and pepper to taste

Combine chopped tomatoes, peppers in a large bowl.
Combine oil , vinegar, garlic, parsley , salt and pepper along with the chilli powder into a cup and mix well.
Pour over tomato mixture.in bowl.
Sprinkle cubed cheese and drained pasta into the tomato mixture. Gently stir/toss.
Chill for 1/2hr to enhance the flavours.

ENJOY*

Answer 6

Spanish Style Beef and Rice Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Fast and Freezable

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
minutes, until tender and liquids are absorbed.
Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.


Stuffed Peppers with Beef, Rice, Spinach and Cheese:
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Ease of preparation: easy


Spicy Chopped Salad with Tortillas
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper
Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

Answer 7

taco seasoning,onion,tomatosauce