Tacos Tacos Tacos

Taco is a favorite meal

in my household, but with two teenagers there never seems to be any left overs. When my son was a child all he would eat was tacos, if it was in a hard or soft taco shell, he would eat it. This idea originated from me making him spaghetti tacos. I love that this recipe is good for having plenty of left overs, or even for using left over chicken or beef that you have.

Taco Pasta Salad:

  • 1lb of cooked meat
  • Frozen or canned corn (I love a fiesta corn that has roasted peppers in it)
  • 1 can black beans
  • 1 box of pasta
  • 1 package of taco seasoning
  • ¼ cup of mayo or ranch dressing
    (can add onions, jalapenos, shredded cheese, avocados if you have them)

Follow these simple instructions:

  1. In a large stock pot, bring 4 quarts of water to a boil add pasta.
  2. Cook until pasta is halfway done, then add black beans and corns.
  3. Drain pasta and vegetable mixture.
  4. In a large bowl, add the pasta and vegetables, cooked meat, package of taco seasoning and the mayo or ranch. Can add the other ingredients now too.
  5. Serve warm, or place in the fridge until ready to serve. Enjoy

Be Kind, Stay Safe, and Enjoy!

Chef Brandi