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Taco Pasta Salad: A Flavorful Twist!
Alyssa

Taco Pasta Salad: A Flavorful Twist!

Taco Pasta Salad—pasta, seasoned meat, cheese, and veggies in a creamy dressing. A delicious and satisfying dish, perfect as a main or side.
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Ingredients Method

Ingredients
  

  • 1 pound ground beef: Provides a rich source of protein and ensures the salad remains filling.
  • 2 tablespoons taco seasoning: Brings a burst of flavor with spices like cumin chili powder, and garlic, giving the dish its signature zest.
  • 8 ounces rotini pasta cooked al dente: Serves as the hearty base, offering a delightful chewiness that complements the other ingredients.
  • 1 medium jalapeño seeded, finely diced: Adds a spicy kick, balancing the sweetness of other vegetables.
  • 1 medium Roma tomato finely diced: Provides freshness and a juicy texture that lightens up the dish.
  • 1 can 15.25 ounces corn kernels (drained): Introduces sweetness and a vibrant color.
  • ½ cup red bell pepper finely diced: Contributes sweetness and crunch.
  • ½ cup yellow onion diced: A base flavor that adds depth and sweetness when sautéed.
  • 2 cups mild cheddar cheese shredded: Rich and creamy, cheese adds indulgence to the dish.
  • 1 cup Catalina dressing: A tangy dressing that unifies all flavors adding moisture and zest.
  • 1 bag 9.25 ounces Nacho Doritos (slightly crushed, reserve some for topping): Adds crunch and a unique flavor that ties the dish back to traditional taco elements.
  • Diced iceberg lettuce optional for garnish: Provides color and a crunchy texture as an optional garnish.

Method
 

  1. Cook the Beef: In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 8-10 minutes until it’s browned and no longer pink. Use a spatula to crumble the meat as it cooks.
  2. Add the Taco Seasoning: Sprinkle 2 tablespoons of taco seasoning over the cooked beef. Stir well to combine and allow the mixture to heat for an additional 2-3 minutes. Turn off the heat and set aside.
  3. Prepare the Pasta: While the beef is cooking, boil water in a large pot. Add 8 ounces of rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process.
  4. Mix the Salad: In a large mixing bowl, combine the cooked rotini, 1 medium jalapeño (seeded and finely diced), 1 medium Roma tomato (finely diced), 1 can of corn kernels (drained), ½ cup of finely diced red bell pepper, ½ cup of diced yellow onion, and 2 cups of shredded mild cheddar cheese. Add the taco meat and 1 cup of Catalina dressing. Mix gently until all ingredients are well incorporated.
  5. Finish with Doritos: Just before serving, add the slightly crushed Nacho Doritos to the salad, reserving some for topping. Toss gently to combine.
  6. Garnish and Serve: Transfer the salad to a serving platter and sprinkle with additional crushed Doritos and optional diced iceberg lettuce for garnish. Serve immediately for the best texture!