Buffalo Taco Salad

READY IN: 36mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb cooked buffalo taco meat (Buffalo Style Beef Tacos)
  • 1
    lb whole wheat rotini pasta, cooked according to package
  • 12
    pint grape tomatoes, quartered
  • 3
    scallions, sliced
  • 1
    (8 ounce) can white shoepeg corn, drained
  • 1
    (8 ounce) package cheese, crumbles I used Monterey Jack, Colby and Cheddar blend
  • 1
    (8 ounce) bottle western salad dressing
  • 14
    cup hot sauce, preferrably Franks', less if you don't like it hot, you can always add more
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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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