assignmentPREPARATION
Cook pasta according to package directions in a large pot of salted, boiling water until al dente. Drian and rinse under cold water; set aside.
In a large bowl, whisk together mayonnaise, sour cream, mustard, vinegar, sugar, paprika, salt and pepper until smooth and creamy.
Add the cooked pasta, chopped eggs, celery, green onions and sweet pickle relish to the bowl with the dressing.
Gently fold everything together until pasta and eggs are well coated with dressing.
Pour into serving bowl and garnish with more paprika and chopped fresh parsley if desired.
Cook ground beef, canned chilies and taco seasoning in a skillet until beef is browned completely and liquid from chilies is evaporated.
Place in refrigerator and allow to chill completely until cold.
Spread even layer on bottom of a 9 X 13" glass cake pan.
Top with a double layer of crisp lettuce (half a head or more), ½ recipe of [Ranch, Sour Cream, Mayo] (recipe below), smoothed to an even layer, beans, corn, onion.
Then spread the remaining ½ of the meat mixture, another double layer of lettuce (press down after placing lettuce), the other ½ recipe Ranch Sour Cream Mayo, salsa, cheese, olives, bacon, jalapeños, tomato and onions.
Place cover or foil over pan and refrigerate 12-24 hours before slicing and serving in chunks with crumbled tortilla chips over top.
MIX WELL
1 ½ C real mayo, ½ C sour cream, 1 packet original Hidden Valley Ranch dressing mix
Drain all vegies, olives and bacon on paper towels to keep salad crisp.