27/02/2024
Taco Pasta Salad
Ingredients:
1 pound ground beef, cooked and drained
1 pound rotini pasta, cooked, drained, and rinsed with cold water
1 ounce (or 3 tablespoons) taco seasoning
1 small yellow onion, diced small
1 pint grape tomatoes, sliced in half
2 cups shredded cheddar jack cheese
3 cups shredded iceberg lettuce
1 1/2 cups French dressing
9 3/4 ounce bag Nacho Doritos, crushed
Instructions:
Prepare the Beef:
In a skillet over medium heat, cook the ground beef until it’s browned and cooked through. Drain any excess fat. Stir in the taco seasoning until the beef is well coated. Set it aside to cool.
Cook the Pasta:
Cook the rotini pasta according to the package instructions until it’s al dente. Drain it, rinse with cold water to stop the cooking process, and let it cool.
Prepare the Vegetables:
Dice the small yellow onion and slice the grape tomatoes in half. Shred the iceberg lettuce, and shred the cheddar jack cheese if it’s not already shredded.
Combine Ingredients:
In a very large bowl, mix together the cooked and seasoned ground beef, cooked pasta, diced onion, sliced tomatoes, shredded lettuce, and shredded cheddar jack cheese. Toss everything together until well combined.
Add Dressing:
Pour the French dressing over the mixture and gently toss to ensure that all the ingredients are well coated with the dressing. You can adjust the amount of dressing to your taste; some may prefer a bit less or more.
Crush the Doritos:
Crush the Nacho Doritos inside the bag or using a rolling pin until you have small pieces. You can leave some larger pieces for added texture.
Add Crushed Doritos:
Stir in the crushed Doritos into the salad mixture. They will add a delicious crunch and a hint of nacho cheese flavor.
Serve and Enjoy:
Serve your Taco Pasta Salad immediately as a flavorful and satisfying meal. It’s perfect for potlucks, picnics, or family gatherings. Enjoy!
Optional Garnish:
If desired, garnish the salad with some extra shredded cheese, chopped fresh cilantro, or a dollop of sour cream before serving.
