Taco pasta salad

Yield: 8 servings

Measure 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
\N \N 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.

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