Taco Macaroni Salad
Servings: 8
Calories: 589.4kcal
Print Recipe
Ingredients
- 1 pound elbow macaroni or other pasta of your choice
- 2 ounces cream cheese softened
- ¾ cup mayo
- ½ cup sour cream
- 2 tablespoons lime juice fresh
- 1 packet taco seasoning
- 8 ounces cheddar cheese shredded
- ½ cup shredded iceberg lettuce
- 1 cup finely chopped tomatoes
- 2 tablespoons chopped fresh cilantro
- 3 green onions chopped
- 1 cup Corn Chips I prefer HEB brand , Fritos work
Instructions
- Cook pasta according to package directions. Allow the pasta to cool completely. You can speed up the process by running cold water over the pasta after you have cooked and drained it.
- In a large bowl, make the dressing by stirring together softened cream cheese, mayo, sour cream, fresh lime juice and 1 packet taco seasoning. Stir well to combine.
- When the pasta has cooled completely and has been drained well, stir in dressing, shredded cheddar cheese, finely chopped tomatoes, fresh cilantro, and chopped green onions.
- Sprinkle Corn Chips on top right before serving.
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Nutrition
Calories: 589.4kcal | Carbohydrates: 52.4g | Protein: 16.1g | Fat: 35.2g | Saturated Fat: 11.4g | Polyunsaturated Fat: 12.1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 52.8mg | Sodium: 418.7mg | Potassium: 277.9mg | Fiber: 2.8g | Sugar: 3.5g | Vitamin A: 777IU | Vitamin C: 5.1mg | Calcium: 258.9mg | Iron: 1.2mg
