Taco Pasta Salad

For Memorial Day weekend this year, I was invited to a couple cookouts and I needed a dish to bring.  I didn't want to bring the same thing that I usually bring.  I find taco salad delicious... the "old time" taco salad made with lettuce, taco meat tomatoes, cheese, Doritos and Catalina dressing.  The lettuce would get mushy in the heat. and the Doritos and dressing are loaded with sodium, so I thought I might try to make a different version.

This is the recipe that I came up with which received good reviews from the guests.  Luckily, there was some left over, so I know that it tastes just as good the next day.

TACO PASTA SALAD

Ingredients:
1 pound lean ground meat (I prefer beef, you may you any kind)
1 onion, chopped
3 tablespoons Auntie Jean's Low Sodium Taco Blend*
1/4 cup water
3/4 cup apple cider vinegar
1 tablespoon lime juice
3/4 cup oil
1 pound of pasta (your choice, I used rotini)
1 pint of grape tomatoes
1 can black olives, sliced
1/2 cup green onion, sliced
2 cups low fat shredded cheese (I used a Mexican blend)
sour cream, for serving

Preparation:
In a large skillet, brown ground meat with 1/2 of the chopped onion and drain fat.  Add 2 tablespoons of taco seasoning and 1/4 cup water and simmer for 10 minutes.  Let cool.  In large pot, cook pasta and drain.  Meanwhile in small bowl, whisk vinegar, lime juice, and 1 tablespoon of taco seasoning.  Add oil and whisk thoroughly.  When meat is cool, in extra large bowl, combine pasta, meat, tomatoes, olives, onions, ans cheese.  Pour dressing over bowl and toss to coat.  Serve with sour cream.

*Please email me at auntiejeans@yahoo.com if you would like to order some Auntie Jean's Low Sodium Taco Blend for $5 per bottle.

Mexican Lasagna

It's been way too long since I've written a new post.  This recipe exists because I wanted to eat tacos for dinner, but the shells that I had were stale.  So, I decided to serve tacos lasagna-style instead.

MEXICAN LASAGNA

Ingredients:

12 taco shells (I use low sodium corn shells)
1 pound ground meat
1 small to medium onion, diced
2 tablespoons of Auntie Jean's Low Sodium Taco Blend
2 cups low fat shredded cheese (I prefer cheddar)
1 cup salsa prepared with Auntie Jean's Low Sodium Salsa Blend

Preparation:
Line the bottom of 13 x 9 inch lasagna pan with 6 taco shells.  Cut one shell into 4 pieces and cut three shells in half with a pizza cutter.  Use the 4 pieces in each of the corners.

Brown ground meat with onion in skillet and drain.  Add taco seasoning and 1/4 cup water and simmer for 15 to 20 minutes.  Pour meat over layer of taco shells and top with 1 cup cheese.



Add another layers of taco shells.  Then layer salsa and cheese on top.



Bake at 375 degrees for about 20 minutes, until cheese has melted.  Wait 10 minutes to let set before cutting and serving.  You can serve with green onions, olives, and sour cream for topping.