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South Of The Border Pasta Salad
Darlene Lutz, New England, ND

1 pound ground beef
2 cups uncooked mostaccioli
16-ounce can kidney beans, undrained
1 1/2 cups shredded sharp cheddar cheese
1 cup mayonnaise
8-ounce jar hot taco sauce
1/2 cup chopped onion
1/2 cup sliced, pitted ripe olives
1/2 head lettuce, shredded
4-6 ounces nacho flavored tortilla chips
Chunky salsa sauce

Brown ground beef, drain and place in a large bowl. Cook pasta according to package directions. Rinse with cold water and drain thoroughly. Mix cooked pasta, beans, cheese, mayonnaise, taco sauce, olives and onion with browned beef. Cover and chill in refrigerator overnight.

To serve, place shredded lettuce on a platter. Spoon pasta salad over the bed of lettuce. Top with crushed tortilla chips. Serve with salsa sauce to spoon over salad, if desired.

Serves 8-10.