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Taco Pasta Salad

A fun and flavorful blend of tacos and pasta, perfect for potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta ingredients
  • 12 oz pasta (penne, spirals, or elbows) Use whatever pasta you have.
Protein
  • 1 lb ground beef (or turkey, or plant-based meat) Use your choice of protein.
  • 1 packet taco seasoning Old El Paso recommended but use what you have.
Vegetables
  • 1 cup cherry tomatoes, halved Regular tomatoes can be substituted.
  • 1 cup corn, canned or frozen The more colorful, the better!
  • 1 cup black beans, rinsed and drained Canned works well for convenience.
  • 1 bell pepper diced Any color works, red or yellow preferred.
Cheese & Crunch
  • 1 cup shredded cheese Cheddar or Mexican blend recommended.
  • 1/2 cup ranch dressing Game changer for flavor!
  • 1/4 cup taco sauce Enhances flavor.
  • 1 cup crushed Doritos Add just before serving for crunch.
Seasoning
  • to taste salt and pepper

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions. Drain and let it cool.
Preparing Beef
  1. In a skillet, cook the ground beef over medium heat until browned. Drain off the grease, leaving a little for flavor, and add taco seasoning.
Mixing Ingredients
  1. In a large bowl, combine the cooked pasta, seasoned beef, tomatoes, corn, black beans, diced bell pepper, and shredded cheese.
Dressing Preparation
  1. In a separate bowl, mix the ranch dressing and taco sauce until well combined.
Final Assembly
  1. Pour the dressing over the pasta mixture and toss to coat evenly.
  2. Just before serving, fold in the crushed Doritos.
  3. Serve chilled or at room temperature.

Notes

Consider adding fresh herbs or additional toppings like sour cream, jalapeños, or guacamole for extra flavor.