Taco Pasta Salad
Listen, if tacos and pasta salad had a baby, this would be it. You’ve got seasoned ground beef, tender pasta, and all those taco flavors tossed together in a creamy dressing that makes every bite hit. While coming up with this recipe, I discovered the cruncy tortilla chips on top are the perfect touch! I've made a ton of pasta salads over the years. I have so many recipes, and this one always gets scraped clean.
Servings 5 servings
Calories 596kcal
Ingredients
- 8 oz rotini pasta
- 1 pound ground beef or turkey
- ½ cup diced onions I used red onions.
- 15.5 oz canned diced chilies and tomatoes Drained.
- 1 cup grated cheese Cheddar, Cheddar Jack, or Monterey Jack Cheese.
- ½ cup sour cream or plain Greek yogurt
- ¼-1/2 cup ranch salad dressing
- shredded lettuce
- tortilla strips or crushed chips
Homemade Taco Seasoning (You can also use store-bought seasoning blends if you wish).
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon red cayenne pepper Optional for spicy.
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Use the same pot used for the pasta or use a skillet and place the pot/pan on medium-high heat. Add the diced onions.
- Cook for 2-3 minutes until fragrant. Add the ground beef.
- Use a meat chopper or spoon to break down the ground beef. Cook until the beef is fully cooked and no longer pink. Drain any excess fat.
- Add all of the spices/seasoning and diced tomatoes and chilies. Stir.
- Add the sour cream (or yogurt) and salad dressing to a large serving bowl. Stir to combine.
- Add in the cooked pasta, ground beef, and grated cheese. Stir to combine. Taste repeatedly and adjust the spices, salt, and pepper as necessary.
- Top with lettuce, tortilla strips, and any of your other favorite toppings.
Notes
If you plan to reheat the dish or save leftovers, I recommend storing the pasta separate from the ground beef. I personally prefer warm ground beef with a chilled salad. I also recommend storing toppings like lettuce separate as well.
For a creamier salad add more ranch or sour cream (or plain Greek yogurt).
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 39g | Protein: 32g | Fat: 33g