Taco Salad

Name: Taco Salad
Ingredients: 1 to 2 lb. ground beef; 8 oz. sour cream; 1 to 2 pkg. Ortega taco mix (depending on how much ground beef); shredded lettuce; cut up tomatoes; 1 can chopped black olives; 1 can chopped green olives (optional); 1 jar Ortega salsa sauce; 1 (8 oz.) shredded Cheddar; 3/4 lb. frozen tortellini (either meat or cheese filled); 1/2 lb. fresh green beans, trimmed and cut into thirds; 1/2 lb. cherry tomatoes, halved if large; Creamy Vinaigrette (recipe in this section) or salad dressing of choice

13 ingredients

6 steps

Ingredients

1 to 2 lb. ground beef
8 oz. sour cream
1 to 2 pkg. Ortega taco mix (depending on how much ground beef)
shredded lettuce
cut up tomatoes
1 can chopped black olives
1 can chopped green olives (optional)
1 jar Ortega salsa sauce
1 (8 oz.) shredded Cheddar
3/4 lb. frozen tortellini (either meat or cheese filled)
1/2 lb. fresh green beans, trimmed and cut into thirds
1/2 lb. cherry tomatoes, halved if large
Creamy Vinaigrette (recipe in this section) or salad dressing of choice

Directions

1

Cook tortellini according to package directions until just tender.
2

Drain in a colander and rinse under cold running water; drain well.
3

Drop green beans into a large pot of rapidly boiling water.
4

When water returns to a full boil, cook for 2 to 3 minutes, or until beans are crisp-tender.
5

Drain and rinse under cold running water; drain well.
6

Gently toss tortellini with beans, tomatoes and just enough Creamy Vinaigrette to moisten, about 1/2 cup.