Buffalo Taco Salad
photo by Becky in Wisconsin
- Ready In:
- 36mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 453.59 g cooked buffalo taco meat (Buffalo Style Beef Tacos)
- 453.59 g whole wheat rotini pasta, cooked according to package
- 236.59 ml grape tomatoes, quartered
- 3 scallions, sliced
- 226.79 g can white shoepeg corn, drained
- 226.79 g package cheese, crumbles I used Monterey Jack, Colby and Cheddar blend
- 226.79 g bottle western salad dressing
- 59.14 ml hot sauce, preferrably Franks', less if you don't like it hot, you can always add more
directions
- Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
- Prepare pasta according to package directions; cool.
- In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
- In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
- Pour dressing mixture over pasta mixture. Stir well to combine.
- Refrigerate at least 2 hours to allow flavors to blend.
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RECIPE SUBMITTED BY
Becky in Wisconsin
United States