Recipe by Jennifer Barr
"I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!"
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1 (16 ounce) package
extra lean ground beef
1 (1.25 ounce) package
taco seasoning mix
1 (24 ounce) jar
1 (8 ounce) bottle
red bell peppers, chopped
green onions, chopped
chopped pickled jalapeno peppers
1 (2.25 ounce) can
sliced black olives
1 (8 ounce) package
shredded Cheddar cheese
Next time I make this, I would use less red peppers, they were kind of overpowering. I also skipped the ranch dressing and olives which left it a little dry. Next time, I am thinking maybe some sour cream! After that, it would definitely be a 5 star recipe in my book!
I wanted to make this for our 4th of July party, but the website was down and I couldn't access the recipe. So, I managed to put together what I could remember from reading the recipe one time! The only reason I didn't give it 5 stars is my version is a little different..but still great! I did not use jalapenos or peppers--but green onions and tomatoes. I also improvised a dressing with sour cream, salsa, and Ranch mixed together. The last difference was I used bow-tie pasta. I refrigerated it overnight, then just before serving added the shredded cheese. It was a huge hit!
This is a great dish i added more red pepper and some cilantro to mine.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex-Mex Pasta Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 306
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