Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTry something new and change up taco night by making it a salad night! This Taco Pasta Salad by The Cooking Mom is full of sweet and peppery flavor and so easy to make. It’s perfect for a weeknight meal, a backyard BBQ or a potluck.
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Ingredients
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16 Ounces Rotini Pasta, Cooked and Cooled
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1 1/2 Pounds Lean Ground Beef, Cooked and Grease Drained
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1 Packet Taco Seasoning
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1/2 Cup Water
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2 Cups Tomatoes, Seeded and Diced; or Cherry or Grape Tomatoes, Halved
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2 Cups Cheddar Cheese, Shredded
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4 Cups Lettuce (Romaine or Iceberg), Shredded
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1 Bottle Tony’s Creole-Style French Salad Dressing
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2 Cans (2.25 Ounces Each) Sliced Black Olives, Drained
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3-4 Cups Nacho Cheese Tortilla Chips, Slightly Crushed
- Clear
Directions
- In a large skillet, cook ground beef until crumbly and no longer pink. Drain grease. Mix in taco seasoning and water. Simmer about 5 minutes or until liquid cooks off.
- In a large bowl, add cooled pasta, ground beef, tomatoes and olives. Save some olives and cheese to garnish the top.
- Pour Tony’s Creole-Style French Salad Dressing over the top. Gently toss to coat. Cover and place in fridge if you’re not ready to serve. When ready to serve, stir in lettuce, half of the cheese and half of the crushed chips. Decorate the top with remaining chips, cheese, tomatoes and olives. Serve immediately and enjoy!
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