Hot or Cold Taco Salad

Pat Duran


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 vote
6 to 8
30 Min
5 Min
Stove Top


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 large
clove garlic, crushed
1/2 tsp
dried oregano leaves,crushed
1 Tbsp
worcestershire sauce
1 medium
green bell pepper
2 medium
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


  • 1Cook 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.
  • 2Uncover 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.
  • 3Cover 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.

Printable Recipe Card

About Hot or Cold Taco Salad

Course/Dish: Beef, Pasta, Tacos & Burritos, Salads
Main Ingredient: Pasta
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy