Description
This taco pasta salad combines hearty ground beef, tender pasta, fresh vegetables, and a creamy dressing for a crowd-pleasing dish. It features classic taco flavors and crunchy tortilla chips.
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 8 ounces rotini pasta cooked al dente and cooled
- 1 medium jalapeño seeded and finely diced
- 1 medium Roma tomato finely diced
- 1 can corn kernels 15 ounces drained
- ½ cup red bell pepper finely diced
- ½ cup yellow onion diced
- 2 cups mild cheddar cheese shredded
- 1 cup creamy Catalina dressing
- 2 cups tortilla chips lightly crushed
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and cool completely.
- In a large skillet over medium heat, cook the ground beef for 8 to 10 minutes, breaking it up, until fully cooked.
- Stir in the taco seasoning and cook 1 minute more until evenly coated. Remove from heat and cool slightly.
- In a large bowl, combine the cooled pasta, cooked beef, jalapeño, tomato, corn, red bell pepper, onion, and shredded cheese.
- Pour the Catalina dressing over the salad and toss gently until everything is well coated.
- Just before serving, fold in the crushed tortilla chips for crunch. Ground beef must reach an internal temperature of 160°F before serving.
Notes
- Add the chips right before serving to keep the salad from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake/Assembly
- Cuisine: American