Taco Pasta Salad
This taco pasta salad feeds a crowd and is always a big hit! Loaded with seasoned beef, crisp veggies, plenty of cheese, and all topped off with a creamy, sweet, tangy dressing!
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Pasta
- 1 pound rotini
For the Beef Mixture
- 1 pound lean ground beef
- 1 packet taco seasoning
For the Salad Base
- 15 ounces canned black beans drained and rinsed
- 8 ounces canned corn drained
- 1 small onion diced
- 2 cups halved cherry tomatoes
- 2 cups shredded Fiesta blend cheese
For the Dressing
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
For Toppings
- 9 ounces Nacho Cheese Doritos crushed
- 2 cups shredded iceberg lettuce
- ΒΌ cup chopped cilantro
Instructions
- Cook the rotini according to package instructions. Drain and set aside.
- In a skillet, cook the lean ground beef until browned. Drain excess fat and add taco seasoning. Stir well.
- In a large mixing bowl, combine the cooked pasta, beef mixture, black beans, corn, onion, cherry tomatoes, and cheese.
- In a separate bowl, mix Catalina dressing and sour cream. Pour over the salad and toss to combine.
- Top the salad with crushed Doritos, shredded lettuce, and cilantro before serving.
Notes
This salad is best served chilled. You can customize the ingredients based on your preference.