Sombrero pasta salad

Photo by claudia g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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