Taco Pasta Salad
Give taco shells the night off. Reimagine Taco Tuesday as a heartwarming bowl of pasta.
18 min
4 servings
470 calories
Ingredients
2 cups uncooked fusilli pasta
1 lb (450 g) lean ground beef
1 pkg Taco Seasoning
1 cup water
1 green bell pepper
1 avocado
1⁄2 bunch kale or 3 cups baby kale
2 cups cherry tomatoes
Instructions
Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once water is boiling, add pasta and continue to boil until tender, about 9–11 min. Once cooked, drain noodles.
Meanwhile, in Sauté Pan, brown beef over medium-high heat. Use Ground Meat Separator to break up chunks. Stir in seasoning and water. Simmer until thickened, 4–5 min.
Meanwhile, dice pepper and avocado. Remove stems from kale and roughly chop leaves. If tomatoes are large, slice in half.
In a large bowl, add pasta, beef mixture, pepper, kale, and tomatoes. Stir until well combined.
Divide between four bowls; top with avocado and additional toppings, if desired.
Nutritional Information
Per serving: Calories 470, Fat 20 g (Saturated 6 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 105 mg, Carbohydrate 43 g (Fiber 7 g, Sugars 6 g), Protein 29 g.
Tips
This salad is delicious served right away or chilled.
Perfectly Balance Your Plate
This is a perfectly balanced plate.