Wagon Wheel Taco Salad Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

Steps:

• Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
• Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
• Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing, seasoning mix and lime juice until blended. Add to salad; toss until evenly coated.
• Add cheese and cilantro; mix lightly.

Steps:

• In medium bowl, combine all dressing ingredients; mix well.
• Set aside.
• Cook pasta as directed on package.
• Drain cooked pasta; rinse with cold water until cool.
• In large bowl, combine beans, corn, salsa, tomatoes and cilantro.
• Add cooked pasta and dressing to bean mixture; toss until well coated.
• Stir in half each of the cheese and tortilla chips.
• Place salad on large serving platter or in large serving bowl.
• Top with remaining half of cheese; garnish with remaining chips and avocado.

Steps:

• Fry ground beef until brown. Drain fat.
• Add 1/2 cup water & taco seasoning & thicken.
• Let taco mix cool.
• In a large salad bowl mix lettuce, tomato, cheese, salsa & hamburger.
• Add salad dressing to taste.
• Either add sour cream to salad or set aside.
• Add liberal amounts of taco chips.
• PS. The salad is usually only good for one day as the lettuce and chips get soft.
• Enjoy!

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with cooking spray, toss pasta, Parmesan cheese, green pepper, spaghetti sauce and beef mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• Brown your beef until cook through.
• Prepare beef as taco seasons package direction.
• In a large bowl combine lettuce, Doritos.
• In a medium size bowl combine sour cream and dressing until well blended.
• Cool beef.
• Add cooled taco beef to lettuce bowl.
• Add cheese to same bowl (this would the time to add any of the add ins if you would like to use any).
• Mix well.
• Pour sour cream mixture into salad bowl.
• Combine well.
• Gobble up and enjoy.

Steps:

• Cook Pasta.
• Meanwhile, in a large saucepan, combine chili, tomatoe sauce, ketchup and chili powder.
• Mix well; Heat through.
• Drain pasta; stir into chili.
• Garnish with cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, beat the egg, salt, garlic and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently. , Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Reduce heat; cover and simmer for 2-4 minutes or until heated through. , Drain pasta; place in a serving bowl. Add beef mixture; sprinkle with 1/2 cup mozzarella cheese. Toss until pasta is well coated and cheese is melted. Sprinkle with remaining mozzarella.

Steps:

• Mix lettuce, onions, tomatoes and cheese in a large bowl.
• Refrigerate if not serving at once. Just before serving add beans, dressing and chips.
• Serve at once. Enjoy !! Opal in Texas