Description
Taco Pasta Salad is a vibrant and satisfying dish that brings together the best flavors of Mexican cuisine in a delightful pasta salad. Perfect for summer barbecues, potlucks, or weeknight dinners, this recipe features seasoned beef mixed with colorful vegetables and creamy dressing, all topped with crunchy Doritos for added texture. In just 25 minutes, you can whip up a crowd-pleaser that’s as fun to make as it is to eat. Customize it with your favorite toppings to suit any palate and enjoy a refreshing twist on traditional pasta salads.
Ingredients
Scale
- 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)
- 2 cups halved cherry tomatoes
- 2 cups shredded Fiesta blend cheese
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
- 9 ounces Nacho Cheese Doritos (crushed)
- 2 cups shredded iceberg lettuce
Instructions
- Cook rotini in boiling water according to package directions. Drain and rinse under cold water.
- In a skillet over medium heat, brown the ground beef until cooked through. Drain excess grease and stir in taco seasoning until liquid evaporates.
- In a mixing bowl, combine cooked rotini, seasoned beef, black beans, corn, cherry tomatoes, and cheese; toss gently.
- Whisk together Catalina dressing and sour cream in a separate bowl until smooth.
- Pour dressing over the pasta mixture; stir gently to coat evenly.
- Serve immediately by topping with crushed Doritos and lettuce for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg