Skip to content

Type what you have

Cook with

spiral pasta ×
Taco Pasta Salad
Lunch American

Taco Pasta Salad

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
  2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
  3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

VanVoorst Ham Casserole
Dinner American

VanVoorst Ham Casserole

4.0

Prep
15 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  3. 3 Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
  4. 4 Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

By Lindsay Clark

Dad's Potato Salad
Lunch American

Dad's Potato Salad

3.5

Prep
45 min
Cook
45 min
Total
175 min

Instructions

  1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
  2. 2 While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
  3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
  4. 4 Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

By mattdillard911