Taco Pasta Salad With French Dressing Recipes

Steps:

• Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
• Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
• Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
• Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.

Steps:

• Brown meat with taco seasoning mix, drain greese. While meat is browning, chop onion and mix onion, lettuce and shredded cheese. Let meat cool a little and then add sour cream and french dressing. At meat mixture and crushed doritos to lettuce, when ready to serve.

Steps:

• Cook pasta and set aside.
• Brown Ground beef and add taco mix as directed on package.
• Add half the onions and peppers and saute till lightly softened.
• Transfer to a large bowl then add the remaining ingredients.
• Use 1 1/2 bottles of dressing and add more if you like it juicier.
• Serve warm or chilled the next day.
• I noticed I enjoyed it even more the second day once the flavours had a chance to mingle.
• I have never seen Western salad dressing here in Canada -- Merlie brought it from the states.
• This makes a huge amount -- good for big family get-togethers or PotLucks.
• If I made it again I would half all the ingredients.