Taco Pasta Salad Recipe
How to make taco pasta salad from scratch?
Cook the noodles: First, cook the pasta according to package instructions.
Brown the beef: In a separate pan over medium heat, brown the ground beef for a few minutes. Then, sprinkle the taco seasoning over the meat, and mix together.
Slice the veggies: Meanwhile, chop the veggies, such as tomatoes, bell pepper, and lettuce.
Assemble: In a large bowl, combine all the ingredients together, and then stir in the dressing, and toss with some crushed chips.
Serve: You can serve it right away, or refrigerate it for 30 minutes for the flavors to absorb, and then serve.
Recipe variation and adaptation:
Pasta: Feel free to use any type here. Bow tie, shell, rotini, macaroni, farfalle will work great.
Seasoning: Similarly, you can use another seasoning. For example, ranch or Catalina seasoning can be used instead.
Veggies: Brussel sprouts, green beans, black beans, black or green olives, sliced avocado are a great addition as well.
Add Doritos: Another great mix-in would be some crushed Doritos.
Spicy: For a spicier kick, add some chopped jalapenos or chilis. If you want to go the extra mile, mix in a can of diced green chiles. Also, if you like your dishes really spice, chop one chipotle in adobo sauce and use a few tablespoons of the sauce into the dressing.
Meat: Instead of ground beef you can use ground chicken, steak cubes, turkey, or lamb.
Cheese: Everything is better with cheese and this recipe is no exception. We recommend using Colby Jack cheese or cheddar cheese. Other options are to use Mexican blend cheese or queso fresco.
Gluten-free: Make this recipe gluten-free by using gluten-free pasta and make sure the chips and spices are also gluten-free.
Beans: Mexican cuisine is rich in beans, to make this recipe heartier and even more packed with protein, mix in some black or pinto beans.
Find more recipe at my website
Comments