Taco Pasta Salad

Taco Pasta Salad is a delicious and refreshing update on a taco salad, filled with pasta instead of lettuce, but still loaded with all of the classic taco flavors. If you are missing it, add some chopped iceberg lettuce on top for garnish! It’s a hearty and flavorful meal that is perfect for lunch or dinner and a definite must-add to your list of favorite pasta salads.

Ingredients-

• 1 # Ground turkey/chicken/beef (whatever you have on hand)

• Taco seasoning (1 packet or 3 TBSP of my taco blend)

• Bell peppers

• Onion

• Cheese of choice

• Jalapeno (optional)

• French dressing

• 1 can of kidney beans (drained)

• Pasta of choice

Directions-

Start a large kettle of water. Add pasta when boiling and cook according to package direction. Drain and rinse. Set aside.

In a large skillet over medium heat, cook ground meat until no longer pink (8-10 minutes). Dice bell peppers and onions. Saute with meat until fork tender.

Add taco seasoning, stirring to combine. Set the meat/veggie mixture aside.

Open can of kidney beans, rinse, drain, and set aside.

In a large bowl combine cooked pasta, jalapeño peppers, bell pepper/onion/meat mixture, kidney beans, a healthy handful of cheese, and top with french dressing.

Stir until combined.

Serve garnished with Doritos and chopped lettuce (optional).