Taco pasta salad
8 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Elbow macaroni or other past |
| 1 | pounds | Turkey; ground |
| ½ | cup | Taco seasoning mix |
| ¾ | cup | Water |
| ½ | medium | Onion; chopped |
| 1 | cup | Cheddar cheese; shredded |
| 1 | cup | Mozzarella cheese; shredded |
| ¾ | cup | Taco sauce |
| 1 | medium | Head iceberg lettuce |
| Tortilla chips; crushed | ||
Recipe by: Art Ginsburg Preparation Time: 0:30 In a pot of boiling water, cook pasta desired doneness; drain, cool, and place in a large bowl. In a skillet, over medium heat, brown meat, stirring to break up, until no pink remains; drain off the fat, then add the taco seasoning mix and ¾ cup water. Stir; bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Add meat mixture, onion, and cheddar cheese to the pasta; toss gently. Add taco sauce and mix gently. Serve on a bed of lettuce, topped with crushed tortilla chips.