Taco Pasta Salad 

Taco Pasta Salad is a delightful fusion of Mexican and Italian cuisines, perfect for a summer picnic or a family gathering. This vibrant dish combines the zesty flavors of taco seasoning with the comforting elements of pasta salad, creating a unique and satisfying meal.

Check out this mouthwatering dish. My kids couldn’t get enough of it. What was supposed to be a side dish ended up being the main course for dinner!

Imagine tender pasta spirals mingling with juicy cherry tomatoes, diced onion, ground beef, black beans, and sweet corn, all tossed in a creamy, tangy dressing. To top it off, add some shredded cheddar cheese, chopped cilantro, and a sprinkle of crushed tortilla chips for an extra burst of flavor and texture. Each bite is a fiesta of tastes and colors, sure to bring joy to any table.

Ingredients:

• 1 pound rotini
• 1 pound lean ground beef
• 1 packet taco seasoning
• 15 ounces canned black beans drained and rinsed
• 8 ounces canned corn drained
• 1 small onion diced (or green onions)
• 2 cups halved cherry tomatoes
• 2 cups shredded Mexican Cheese blend
• 16 ounces Catalina dressing
• 3 tablespoons sour cream
• 9 ounces Nacho Cheese Doritos crushed
• 2 cups shredded iceberg lettuce
• ¼ cup chopped cilantro (optional)

Instructions for Taco Pasta Salad:

1. Boil Pasta Water. Bring a large pot of water to a boil and add the rotini. Cook according to package directions. Drain and rinse with cold water.
2. Brown the Meat. While the pasta is cooking, brown the beef over medium heat, crumbling it as it cooks. Drain the grease and add the taco seasoning, along with ¼ cup of water, to the beef. Stir to coat the beef and continue cooking for 5 minutes or until most of the liquid has evaporated.
3. Combine Ingredients. Add all ingredients to a large mixing bowl. Stir to combine.
4. Garnish and Serve. If serving right away, add the Doritos and lettuce and stir to combine. Garnish with cilantro.

*If you’re making in advance and will be serving later, cover with plastic wrap and refrigerate until ready to serve. Stir in the Doritos, lettuce, and cilantro just before serving for the best texture.

Equipment:

Taco Pasta Salad 

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• Author: Kristen Sellentin

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Description

Taco Pasta Salad is a delightful fusion of Mexican and Italian cuisines, perfect for a summer picnic or a family gathering. This vibrant dish combines the zesty flavors of taco seasoning with the comforting elements of pasta salad, creating a unique and satisfying meal.

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Ingredients

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• 1 pound rotini
• 1 pound lean ground beef
• 1 packet taco seasoning
• 15 ounces canned black beans drained and rinsed
• 8 ounces canned corn drained
• 1 small onion diced (or green onions)
• 2 cups halved cherry tomatoes
• 2 cups shredded Mexican Cheese blend
• 16 ounces Catalina dressing
• 3 tablespoons sour cream
• 9 ounces Nacho Cheese Doritos crushed
• 2 cups shredded iceberg lettuce
• ¼ cup chopped cilantro (optional)

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Instructions

1. Boil Pasta Water. Bring a large pot of water to a boil and add the rotini. Cook according to package directions. Drain and rinse with cold water.
2. Brown the Meat. While the pasta is cooking, brown the beef over medium heat, crumbling it as it cooks. Drain the grease and add the taco seasoning, along with ¼ cup of water, to the beef. Stir to coat the beef and continue cooking for 5 minutes or until most of the liquid has evaporated.
3. Combine Ingredients. Add all ingredients to a large mixing bowl. Stir to combine.
4. Garnish and Serve. If serving right away, add the Doritos and lettuce and stir to combine. Garnish with cilantro.

Notes

*If you’re making in advance and will be serving later, cover with plastic wrap and refrigerate until ready to serve. Stir in the Doritos, lettuce, and cilantro just before serving for the best texture.

The combination of zesty flavors and hearty ingredients makes it a crowd-pleaser for any occasion. Don’t be surprised if guests ask for the recipe—it’s a testament to just how delightful and satisfying this dish truly is.