Recipe
Salad
Taco Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. lean ground beef | ||
| 1 jalapeno pepper, seeded and diced | ||
| 1 (1.25 oz) package Hy-Vee taco seasoning | ||
| ¾ c. water | ||
| 2 c. uncooked Hy-Vee tri-color rotini | ||
| 3 c. chopped romaine leaves | ||
| 2 c. halved cherry tomatoes | ||
| 1 c. chopped jicama | ||
| 1 c. shredded Hy-Vee Mexican 4-cheese blend | ||
| ½ c. light Catalina dressing |
Directions
- Brown ground beef with jalapeno pepper; drain.
- Stir in taco seasoning and water and cook according to directions on seasoning packet. Cool.
- Meanwhile, cook rotini according to package directions. Drain and rinse with cold water.
- In a large bowl, stir together romaine, tomatoes, jicama, cheese, dressing, beef and pasta.
- Cover and refrigerate several hours before serving.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 430mg
- Total Carbohydrates: 20g
- Protein: 14g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%