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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I've taken this dish to 4-H potlucks, church functions and my parents' 50th anniversary party. I also make it for guests. It's a salad with a little spunk! Ingredients:
3 cups uncooked spiral pasta |
1 pound ground turkey or beef |
1 envelope taco seasoning |
1-1/4 cups mayonnaise |
2 to 3 tablespoons milk |
3-3/4 teaspoons cider vinegar |
3-3/4 teaspoons sugar |
1 tablespoon ground mustard |
7 cups torn iceberg lettuce |
1 to 2 medium tomatoes, chopped |
2 cups (8 ounces) shredded cheddar cheese |
1 to 2 cups crushed nacho tortilla chips |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; heat through.
2. In a small bowl, combine the mayonnaise, milk, vinegar, sugar and mustard; set aside.
3. Drain pasta; place in a large bowl. Add beef and mayonnaise mixture; toss to coat. Add lettuce, tomatoes and cheese; toss to combine. Sprinkle with tortilla chips. Yield: 12-14 servings.
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