Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Uncooked corkscrew macaroni |
1 pounds | Ground round |
1 pack | Taco seasoning mix, (1 1/4 oz) |
½ cup | French dressing |
½ \N | Head lettuce, shredded |
1 pint | Cherry tomatoes, halved |
4 ounces | Sharp cheddar cheese, shredded |
½ cup | Chopped green onions |
½ cup | Chopped green bell pepper |
Cook macaroni according to package directions; drain. Rinse with cold water; drain. Chill at least 1 hour.
Cook ground round in a large skillet until browned, stirring to crumble; drain off drippings. Stir in taco seasoning and French dressing; cool.
Combine macaroni, beef mixture, and remaining ingredients in a large bowl, tossing well. Serve salad immediately.
NOTES : I use Kraft Catalina for the French dressing.
Posted to MC-Recipe Digest V1 #367 Recipe by: Southern Living, July 1985 From: DarlingCL@...
Date: Sat, 11 Jan 1997 08:00:19 -0500 (EST)