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Taco Pasta Salad
August 20, 2013

I made a lower fat version that my family loved! We used lean ground beef, reduced fat sour cream, lite french dressing, and lower fat cheese, and substituted tortilla chips for corn chips. The beauty of this recipe is you can add "extras" if you like: sliced black olives are good, and I chopped a handful of cilantro and squeezed fresh lime juice over it to make it to our liking. I garnished it with avocado slices, too. The pasta is what makes this taco salad anything but ordinary -- tasty, great mix of textures, and good fresh meal to serve.

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