This is a nice twist on a taco salad. It works well for potlucks or family get-togethers.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.

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  • Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.

  • Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.

  • Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

Cook's Note:

You can also add sliced black olives and avocado to this salad.

Nutrition Facts

523 calories; protein 17.8g; carbohydrates 38.6g; fat 34.1g; cholesterol 42.4mg; sodium 880.6mg. Full Nutrition
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