Buffalo Taco Salad

8 ingredients
6 steps

Ingredients

  • 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

Directions

  1. 1
    Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
  2. 2
    Prepare pasta according to package directions; cool.
  3. 3
    In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
  4. 4
    In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
  5. 5
    Pour dressing mixture over pasta mixture. Stir well to combine.
  6. 6
    Refrigerate at least 2 hours to allow flavors to blend.

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