With only a tiny bit of oil, rutabagas crisp up well. Here is a wonderful and healthy way to enjoy this novel veggie! Utilize a 1 1/2-pound rutabaga.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 (16 ounce) package fusilli pasta
- 2 pounds extra lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (24 ounce) jar mild salsa
- 1 (8 ounce) bottle ranch dressing
- 1 ½ red bell peppers, chopped
- 6 green onions, chopped
- ¾ cup chopped pickled jalapeno peppers
- 1 (2.25 ounce) can sliced black olives (Optional)
- 1 (8 ounce) package shredded Cheddar cheese
Instructions
- Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.
- Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 1541 mg |
| Sugars | 6 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This is now a must have in our household. I got to please everyone at the table. Not one complaint and that a great success for me. Thanks I love it
I made this for a family picnic. Everyone loved it and wanted it again. All I had the second time was hot salsa, instead of mild and used it. I learned it was not as good this way. I stick to the recepie sicne then and there is not a drop left. I worried about the cold hamburger the first time and no one seemed to care. The taste is just so good. I lost track of my recepie and was so glad to see it was still on here.
I made this for dinner last night, but it seemed odd to have ground beef in a cold salad, so I served it warm, straight from the skillet, and called it “Tex Mex Pasta Skillet” instead. I didn’t have any pickled jalapenos, so I used a can of green chilies instead. I think I only used 1/2 of the recommended amount of salsa. My family like it! It was warm and filling on a cold winter day.
This is a great dish i added more red pepper and some cilantro to mine.
Next time I make this, I would use less red peppers, they were kind of overpowering. I also skipped the ranch dressing and olives which left it a little dry. Next time, I am thinking maybe some sour cream! After that, it would definitely be a 5 star recipe in my book!
I wanted to make this for our 4th of July party, but the website was down and I couldn’t access the recipe. So, I managed to put together what I could remember from reading the recipe one time! The only reason I didn’t give it 5 stars is my version is a little different..but still great! I did not use jalapenos or peppers–but green onions and tomatoes. I also improvised a dressing with sour cream, salsa, and Ranch mixed together. The last difference was I used bow-tie pasta. I refrigerated it overnight, then just before serving added the shredded cheese. It was a huge hit!