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This easy taco pasta salad recipe makes an easy and tasty one dish meal. It’s a great way to use leftover meat and veggies, too!

This easy taco pasta salad recipe makes an easy and tasty one dish meal. It's a great way to use leftover meat and veggies, too!

Taco Pasta Salad Recipe And Easy Menu

Tips:

  • When making cornbread, I grease a cast iron skillet with bacon grease. Then, I heat it in a 400 degree oven until it is really hot. It should sizzle when a couple of drops or water are dropped in it . Watch it carefully until it is ready. Then, I pour the cornbread batter into it, adjust the oven temperature to what is called for by the recipe directions and continue baking.
  • Store cleaned celery upright in a wide glass or cup filled half full of water in the fridge until you are ready to use it. The Victorians made special vases for this very purpose. This is a good way to store other things like parsley or cleaned carrots.
  • Cleaning the microwave. Sometimes we make things so much more difficult and expensive than they need to be. Here is an example:

    The actual tip says, “Heat water and vinegar to clean the microwave.”

    But here’s the easy way: You don’t need to bother with the vinegar at all. It really doesn’t work any better than plain water. If you keep on top of cleaning your microwave, you can make it even easier by heating up a cup of water for tea. Then you can wipe the microwave just before you sit down and enjoy your tea. Keep it simple!

Menu:

Taco Pasta Salad
Cornbread
Carrot, celery and bell pepper sticks
Non Fondue Dessert

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Recipes:

Taco Pasta Salad

6 Tbsp. water
1/2 envelope taco seasoning
1/2 lb. cooked hamburger or 1 cup cooked chicken
8 oz. rotini or some type of pasta, cooked, drained and rinsed
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 tomato, chopped
1 can (2 oz.) sliced black olives
8 oz. shredded Colby jack cheese or your favorite kind of cheese
1 (8oz.) bottle Catalina or red French salad dressing*

Combine taco sseasoning and water in a medium skillet. Bring to a boil. Add meat, simmering for 5-10 minutes until most of the liquid has evaporated. Set aside to cool while you chop the veggies. Pour the pasta in large bowl along with everything else, tossing to coat it with the dressing. Cover and refrigerate for at least 1 hour.

*This seems like a lot of dressing so you can adjust it and all the ingredients to your own taste. Rotisserie chicken is great for this too.

 

Non Fondue Dessert

1 small (3 oz.) package of instant pudding*
1 1/2 cups milk
1 cup sour cream
8 oz. container of whipped topping

Mix the pudding and milk. Add sour cream and fold in whipped topping. Chill 5 hours or overnight. Serve with cake cubes or fruit.

* You can use cooked pudding if you like. Just be sure to let it cool before you add the rest of the ingredients.

For more quick and easy recipes like these, check out our Dining On A Dime Cookbook!

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