Salsa makes a low-calorie, high-flavor dressing for tuna pasta salad. Photo © Igor Dutina | Dreamstime.
Updated January 2011
Tuna Pasta Salad & Taco Pie
Salsa Recipes Page 3: Family Favorites
Southwest Tuna Pasta Salad
This easy recipe is from Green Mountain Gringo, which has a variety of other recipes on its website.
- 1 bag egg corkscrew or penne pasta (or your shape of choice—
see our Pasta Glossary)
- 1 can whole kernel sweet corn, drained
- 1 or 2 cans tuna, drained
- 1 can black beans, rinsed and drained
- 1/2 cup lowfat ranch dressing
- 2/3 cup medium salsa
- 1/4 cup rough-chopped almonds (raw or roasted)
- Cook noodles according to package directions. Drain and rinse in cold water and place in a large bowl.
- Top with beans, corn and tuna. Drizzle with dressing, salsa and almonds. Toss well.
- Refrigerate for 30 minutes to allow the flavors to blend. Serve with warm tortillas, tortilla chips or toasted pita. (We love the Tumaro’s flavored tortillas.)
It’s high in saturated fat, but it’s also a family favorite. Use lean ground beef
- 2 pounds ground beef
- 2 cans (15-ounces each) pinto beans
- ½ jar (8 ounces) mild salsa
- 1 package chili mix seasoning
- 1 can (15 ounces) diced tomatoes
- 1 pound American or Cheddar cheese or a good-quality melting cheese (speak with your cheese counter specialist)
- ½ pint (8 ounces) heavy cream (whipping cream)
- Tortilla chips
Taco pie. Photo courtesy Mccormick.
- Brown meat in skillet and drain fat.
- Mix all remaining ingredients with meat.
- Cook on low for about 2 hours.
- Serve with tortilla chips.
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