Tex-Mex Pasta Salad Recipe - Allrecipes.com
Tex-Mex Pasta Salad Recipe
  • READY IN ABOUT hrs

Tex-Mex Pasta Salad

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 35 mins

Directions

  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 More Reviews

Aug 31, 2009

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!

 
Jul 30, 2009

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!

 

5 Ratings

Apr 13, 2014

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

 

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Nutrition

  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 43.2 g
  • 14%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 1541 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jennifer Barr
0 Followers 1 Saved Recipes
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