Taco Pasta Salad

This Taco Pasta Salad is packed with seasoned ground beef, tender pasta, sweet corn, crisp lettuce, and crunchy chips, all tossed in a zesty dressing and served cold or at room temperature. It's a simple dish you can use as a quick weeknight meal or a potluck side dish everyone loves!

Prep Time15

Cook Time8

Total Time23

Course: Main Course, Side Dish

Cuisine: American

Keyword: pasta salad, salad

Servings: servings

Calories: 550kcal

Author: Kelsey Byrnes

Equipment

1 large pot
1 large mixing bowl

Ingredients

12 ounces rotini pasta*
1 pound ground beef
1 1-ounce package taco seasoning
1/3 cup water
1 7-ounce can Mexicorn (whole kernel corn with diced red and green bell peppers)** drained
2 cups shredded cheddar cheese or a Mexican blend
2 cups lettuce chopped or sliced
1/2 cup diced tomatoes
1 9.25-ounce bag nacho-flavored tortilla chips, ie. Doritos crushed
1 1/2 cups French dressing or Catalina or Western

Instructions

Cook the pasta according to the box instructions for al dente; drain and rinse with cold water; set aside.
12 ounces rotini pasta*
In a saucepan, cook the ground beef until no longer pink; drain the grease and discard it.
1 pound ground beef
Add the taco seasoning and water; stir until bubbling.
1 1-ounce package taco seasoning, 1/3 cup water
In a large mixing bowl, add the cooked pasta, seasoned ground beef, drained corn, cheese, lettuce, and tomato,
Add the dressing, stir, and refrigerate until ready to serve.
When ready to serve, stir in the crushed tortilla chips.
1 1/2 cups French dressing
If the salad seems a bit dry, you can add a little more dressing!

Notes

*Bowtie pasta or medium shells work great, too.

**An 11-ounce can is fine too.

Nutrition