Taco passta salad

How to make Taco passta salad


* 2 cups rigatoni pasta,

* 1 lb 90% lean ground beef

* 1 (1.25oz.) taco seasoning

* 1/2 cup corn

* 1/2 cup zucninni, chopped

* 1 cup chunky salsa (your preferred brand)

* 1 cup Mexican Cheese


* sour cream

* sharp cheddar cheese

* cilantro

* lime


Cook pasta according to instructions; drain and set aside. Brown ground beef until no longer pink in a skillet over medium-high heat, about 8-10 minutes. Drain and stir in taco seasoning, corn, zucchinni, salsa and Mexican cheese. Serve over pasta and garnish to your preference.

You can use fresh or frozen corn. Alternately, you can also use roasted corn to kick up the flavor even more. If you do, Trader Joe’s sells a great frozen roasted corn brand. (2) Alternately, as the posted mentioned, make this a casserole by tossing the taco mixture in with the pasta and sprinkling more Mexican cheese on top (enough to cover the surface) and bake it until the cheese melts and slights browns, about 10-15 minutes.

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