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  • Shawna Hawkinson Pershing

    Sombrero Pasta Salad Recipe 1 package (16 ounces) spiral pasta 1 pound ground beef 3/4 cup water 1 envelope taco seasoning 2 cups (8 ounces) shredded cheddar cheese 1 large green pepper, chopped 1 medium onion, chopped 1 medium tomato, chopped 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

  • Sara Green

    Taco Pasta Salad •1 pkg(16 oz) spiral pasta •1 lb ground beef •3/4 c water •1 env taco seasoning •2 c shredded cheddar cheese •1 lg gr pepper, chopped •1 med onion, chopped •1 med tomato, chopped •2 cans (2-1/4 oz each) sliced ripe olives, drained •1 16 oz Catalina dressing • Cover and refrigerate for at least 1 hour. Yield: 10 servings. Maybe try it with my own taco salad dressing (thousand island,taco seasoning, sugar)

  • Julie Koepp

    Taste of Home Sombrero Pasta Taco Salad

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