Sombrero Pasta Salad

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions

  • Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
  • Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
  • Cover and refrigerate for at least 1 hour. Yield: 10 servings.If you’ll be refrigerating Sombrero Pasta Salad for more than 1 hour, reserve 1/2 cup dressing to stir into the salad just before serving.

Nutritional Facts1 serving (1 each) equals 548 calories, 29 g fat (9 g saturated fat), 46 mg cholesterol, 941 mg sodium, 53 g carbohydrate, 2 g fiber, 19 g protein.

Advertisements
This entry was posted in recipes, summer eating and tagged , , , , , . Bookmark the permalink.

3 Responses to Sombrero Pasta Salad

  1. Nikki says:

    I seriously cannot wait to have this!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s