Ingredients
-
1 (18 ounce) package radiatore, cooked and drained
-
1 (16 ounce) bottle ranch dressing
-
1/4 cup Italian dressing (I use Paul Newmans Own Family)
-
1 teaspoon jalapeno, seeded and chopped
-
dried chipotle powder
-
2 (15 ounce) black beans (rinsed and drained)
-
2 (15 ounce) dark red kidney beans (rinsed and drained)
-
2 (15 ounce) corn (drained)
-
3 -4 green onions, chopped
-
1/2 red bell pepper, chopped
-
2 teaspoons garlic
-
1/4 red onion, chopped
-
Mexican blend cheese (I use sargentos)
-
2 (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
-
black olives (optional. amount according to taste)
-
1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
Instructions
- Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
- Sauce:
- in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
- pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
- Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
- Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!