hot or cold taco salad
(1 rating)
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.
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(1 rating)
yield
6 to 8
prep time
30 Min
cook time
5 Min
method
Stove Top
Ingredients For hot or cold taco salad
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1 lblean ground beef
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2 cspiral pasta or your favorite type
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1 pkgmccormick's taco seasoning or chili mix
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3 1/2 chot water or beef or vegetable broth
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1 lgclove garlic, crushed
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1/2 tspdried oregano leaves,crushed
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1 Tbspworcestershire sauce
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1 mdgreen bell pepper
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2 mdtomatoes, chopped
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1/3 csliced green onions and tops
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1/4 cpitted ripe olives, sliced
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1 cshredded cheddar cheese or mexican blend
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5 cshredded lettuce
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8 ozcontainer dairy sour cream
How To Make hot or cold taco salad
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Hot or Cold Taco Salad:
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