 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I love Betty Crocker. She and I have been friends for years and her recipes never fail me. This is one that is great for a summer eve Ingredients:
1 box betty crocker® suddenly salad® classic pasta salad mix |
3 tablespoons water |
2 tablespoons vegetable oil |
1 teaspoon ground cumin |
1 can (15 oz) progresso® black beans, drained, rinsed |
1 can (15.25 oz) green giant® whole kernel corn, drained |
4 cups torn romaine lettuce |
1 container (12 oz) refrigerated guacamole dip |
1 1/2 cups finely shredded mexican 4-cheese blend (6 oz) |
3 plum (roma) tomatoes, chopped |
1 can (2 1/4 oz) sliced ripe olives, drained |
3 cups nacho-flavored tortilla chips |
Directions:
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water.
2. Gently boil uncovered 12 minutes, stirring occasionally.
3. Drain pasta; rinse with cold water.
4. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
5. In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture.
6. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
7. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
|
|