Taco Pasta Salad

fourThis recipe is modified from the Body for Life Cookbook. It makes 2 servings.








Taco Pasta Salad

6 ounces lean ground beef
2 ounces whole wheat rotini pasta
1/4 cup water
1 tablespoon taco seasoning
1 green bell pepper, diced
2 tablespoon low-fat sour cream
2 tablespoon salsa
1 ounce  reduced fat cheddar cheese, shredded

Cook rotini pasta. Drain when done.

While the pasta is cooking, brown the ground beef.  When the pink is gone, add the green peppers, water and the taco seasoning. Simmer until the sauce thickens.

Divide up the pasta onto two plates. Then divide up the taco meat mixture on top of the pasta. Sprinkle each bowl with half of the cheddar. Top with 1 tablespoon sour cream and 1 tablespoon salsa

By my calculations: Per serving – Calories: 351, Total Fat: 22.7g, Sat. Fat: 10g, Carb: 27.5g, Fiber:2 g, Protein: 24.6g


2 thoughts on “Taco Pasta Salad

  1. Pingback: Day 13 | From Fluffy to Fit

  2. Pingback: Day 15 | From Fluffy to Fit

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