Spicy Taco Salad


  • 1 pound ground beef, lean
  • 1 package chili macaroni mix
  • 3 tsps. chili powder
  • 1/2 teaspoon oregano, dried leaves
  • 1/4 teaspoon Red Pepper Sauce
  • 1 garlic clove, large, crushed
  • 1/2 teaspoon (if desired) ground cumin
  • 1/8 tablespoon (if desired) red pepper flakes, ground cayenne
  • 6 cups lettuce, shredded
  • 1.5 cups tomato, chopped
  • 1 cup green bell pepper, chopped
  • 1/3 cup green onion, sliced
  • 1/4 cup B&G Sliced Ripe Olives
  • 1 can ORTEGA Diced Green Chiles


1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.

2. Stir in hot water, uncooked Pasta, Sauce Mix, chili powder, oregano, pepper sauce, garlic, cumin and red pepper. Heat to boiling, stirring occasionally.

3. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Uncover and cook 5 minutes longer. Cool 5 minutes.

4. Mix remaining ingredients in large bowl. Add beef mixture; toss. Serve immediately or, if desired, cover and refrigerate at least 4 hours until chilled.
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