Taco Pasta Salad #SundaySupper
Alida's Kitchen
Alida's Kitchen
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Ingredients

  • 4 to 6 servings Ingredients
  • 4 ounces pasta (I use medium shells) 3 cups spinach, roughly chopped (or any salad greens) ½ cup shredded cheddar cheese, plus additional for topping For Taco Meat: 1 teaspoon oil (I use canola oil) 1 large onion, chopped 2 bell peppers, chopped 1 cup water 3 garlic cloves, minced 2 tablespoons tomato paste 1 tablespoon chili powder 11/2 teaspoons ground cumin 1 pound lean ground beef salt and pepper, as desired Instructions PASTA: In a large sauce pan, cook pasta according to package instructions. Drain and set aside. TACO MEAT: In a large nonstick skillet, heat oil over medium. Add onion and peppers, and cook for about 3 minutes. Add 1 cup water, turn heat up to medium-high and cook until water has mostly evaporated and vegetables have softened. Turn heat back down to medium, and stir in garlic, tomato paste, chili powder, cumin. Add beef, breaking it up with a spoon or spatula, and cook thoroughly (until no longer pink). Sprinkle with salt and pepper, to taste. ASSEMBLE: Put chopped spinach in a large serving bowl. Add taco meat, cheese and cooked pasta. Toss to combine. Serve with additional shredded cheese, crushed tortilla chips, salsa, or any other favorite taco toppings! 3.3.3070

Instructions

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