Title: Taco Pasta Salad
Categories: Pasta
Yield: 8 Servings

1/2	lb	Elbow macaroni or other pasta shape
1	lb	Turkey, ground
1/2	c	Taco seasoning mix
3/4	c	Water
1/2	md	Onion, chopped
1	c	Cheddar cheese, shredded
1	c	Mozzarella cheese, shredded
3/4	c	Taco sauce
1	md	Head iceberg lettuce
		Tortilla chips, crushed

In a pot of boiling water, cook pasta desired doneness; drain, cool, and place in a large bowl. In a skillet, over medium heat, brown meat, stirring to break up, until no pink remains; drain off the fat, then add the taco seasoning mix and 3/4 cup water. Stir; bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes. Add meat mixture, onion, and cheddar cheese to the pasta; toss gently. Add taco sauce and mix gently. Serve on a bed of lettuce, topped with crushed tortilla chips. Recipe by: Art Ginsburg

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