Real Recipes From Real Home Cooks ®

hot or cold taco salad

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

It's that time of year that we all like--Fall and the cooler weather...This recipe will help you celebrate the end of Summer and the beginning of Fall. This recipe is from my Kitchen Chatter Newspaper column 1974.Michigan.

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For hot or cold taco salad

  • 1 lb
    lean ground beef
  • 2 c
    spiral pasta or your favorite type
  • 1 pkg
    mccormick's taco seasoning or chili mix
  • 3 1/2 c
    hot water or beef or vegetable broth
  • 1 lg
    clove garlic, crushed
  • 1/2 tsp
    dried oregano leaves,crushed
  • 1 Tbsp
    worcestershire sauce
  • 1 md
    green bell pepper
  • 2 md
    tomatoes, chopped
  • 1/3 c
    sliced green onions and tops
  • 1/4 c
    pitted ripe olives, sliced
  • 1 c
    shredded cheddar cheese or mexican blend
  • 5 c
    shredded lettuce
  • 8 oz
    container dairy sour cream

How To Make hot or cold taco salad

  • 1
    Cook and stir ground beef in a large skillet until no longer pink; drain off grease. Stir in pasta, taco mix, water, garlic,oregano, Worcestershire sauce and pepper;Bring to a boil,cover; stirring occasionally, about 15 minutes.
  • 2
    Uncover and cook 5 minutes longer; cool 5 minutes. Place remaining ingredients in a large bowl; toss ground beef mixture with cheese and lettuce. Serve immediately or , if desired, leave out lettuce and cheese.
  • 3
    Cover and refrigerate until chilled, at least 4 hours. Then serve on a bed of lettuce and sprinkle cheese over top and a dollop of sour cream on the side. I also like to serve with Mediterranean Pita Crackers on the side or corn chips on top.
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