BUFFALO TACO SALAD

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Buffalo Taco Salad image

I came up with this salad after I had leftover meat from recipe #331037. I hope you enjoy this as much as we do. If you aren't sure of the heat level of the hot sauce in the dressing, start with a smaller amount.

Provided by Becky in Wisconsin

Categories     Meat

Time 36m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb cooked buffalo taco meat (Buffalo Style Beef Tacos)
1 lb whole wheat rotini pasta, cooked according to package
1/2 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
1/4 cup hot sauce, preferrably Franks', less if you don't like it hot, you can always add more

Steps:

  • 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.

Nutrition Facts : Calories 448.5, Fat 10.8, SaturatedFat 6.1, Cholesterol 24.2, Sodium 622.4, Carbohydrate 69.5, Fiber 3.9, Sugar 3, Protein 18.9

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