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


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  • 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


  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.

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

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