Yield: 8 Servings
|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)