Quick Taco Pasta Salad: A Fun Twist on Taco Night
Quick Taco Pasta Salad combines savory beef, fresh veggies, and pasta for a delightful meal bursting with flavor.
Equipment
- - Large pot
- Skillet
- Mixing bowl
Ingredients
For the Beef
- 1 pound Ground Beef choose 85/15 or 90/10 for balanced flavor
- 1 packet Taco Seasoning McCormick's Mild recommended
For the Salad Base
- 8 ounces Rotini Pasta cook until al dente
- 1 head Iceberg Lettuce can substitute with romaine
For the Vegetables
- 1 medium Green Pepper can substitute with any colored bell pepper
- 1 medium Yellow Onion can substitute with red onion
- 1 cup Grape Tomatoes halved for easier mixing
For the Toppings
- 1 cup Cheddar Jack Cheese Sargento recommended for melting
- 1/2 cup Black Olives optional
- 2 cups Doritos crushed just before serving
For the Dressing
- 1 cup French Dressing Wish-Bone suggested for extra zing
Instructions
Preparation Steps
- Dice the green pepper, chop the onion, halve the grape tomatoes, and shred the iceberg lettuce.
- In a large pot, bring salted water to a boil. Add your rotini pasta and cook until al dente, roughly 8-10 minutes. Drain and set aside to cool slightly.
- In a skillet over medium-high heat, cook the ground beef until evenly browned. Drain excess grease, then stir in taco seasoning and simmer for about 5 minutes.
- In a large mixing bowl, add the cooked pasta, seasoned beef, prepared vegetables, shredded cheese, and black olives. Toss together until well mixed.
- Pour the French dressing over the salad mixture and toss gently.
- Just before serving, crush the Doritos and fold them into the salad.
Notes
Optional: Garnish with fresh cilantro or diced avocado for added flavor and presentation.