Description
A refreshing and flavorful cold pasta salad with a taco twist.
Ingredients
Scale
- 1 pound pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/2 cup chopped red onion
- 1/2 cup black olives, sliced
- 1 cup Catalina dressing
Instructions
- Cook pasta according to package directions. Drain and rinse.
- Brown ground beef in a skillet. Drain any excess grease.
- Add taco seasoning and water. Simmer until water is absorbed.
- Combine cooked pasta, ground beef mixture, cheese, lettuce, tomatoes, red onion, and olives in a large bowl.
- Pour Catalina dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Notes
- You can add other toppings, like sour cream or avocado.
- For a spicier salad, use a hot taco seasoning.
- This salad is great for potlucks or camping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg