Taco Pasta Salad
Ingredients
1 lb ground beef
3 tbsp taco seasoning
1 lb pasta uncooked, such as penne or shells
1 cup corn canned or frozen
15 oz black beans rinsed and drained (1 can)
2 cups grape tomatoes
2 cups iceberg lettuce shredded
1/2 cup black olives pitted, sliced
2 cups cheddar cheese or mexican blend, shredded
1 1/2 cups French dressing
1 bag doritos crushed
Instructions
Cook the pasta: Cook the pasta according to package instructions. Drain the pasta and rinse it well with cold water.
Cook the ground beef: Brown and crumble the ground beef in a skillet over medium-high heat. Drain off the fat and mix in the taco seasoning.
Mix the salad: Add all the ingredients to a large mixing bowl and toss well until everything is coated with dressing. Serve cold and enjoy!
Notes
Store leftovers in an airtight container in the fridge. Leftovers will last 3-4 days.
I don't recommend storing this recipe in the freezer. Because of the water content of the veggies and cooked pasta, after it thaws it will become soggy.
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