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Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

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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Ingredients

1 h 35 m servings 597 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1541 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
  3. Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

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Reviews

Read all reviews 5
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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!...

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 ...

This is a great dish i added more red pepper and some cilantro to mine.

I made this for a family picnic. Everyone loved it and wanted it again. All I had the second time was hot salsa, instead of mild and used it. I learned it was not as good this way. I stick t...

I made this for dinner last night, but it seemed odd to have ground beef in a cold salad, so I served it warm, straight from the skillet, and called it "Tex Mex Pasta Skillet" instead. I didn't...

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