Description
A vibrant and hearty Taco Pasta Salad with savory beef, hearty beans, and fresh veggies, perfect for family gatherings.
Ingredients
Scale
- 1 lb Ground beef, lean
- 15 oz Black beans, canned
- 2 cups Cherry tomatoes
- 8 oz Corn, canned
- 2 cups Iceberg lettuce
- 16 oz Catalina dressing
- 1 lb Rotini
- 1 packet Taco seasoning
- 2 cups Fiesta blend cheese
- 9 oz Nacho cheese doritos
- 3 tbsp Sour cream
Instructions
- In a large pot, cook the rotini according to package instructions. Drain and let cool.
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Stir in taco seasoning and a small amount of water (as instructed on the seasoning packet) and cook until heated through.
- In a large mixing bowl, combine the cooked rotini, black beans, cherry tomatoes, corn, iceberg lettuce, and cooked ground beef.
- Add the Catalina dressing and toss everything together until well combined.
- Gently mix in the fiesta blend cheese and crushed nacho cheese doritos.
- Top with sour cream before serving.
- Chill in the refrigerator for about 30 minutes before serving for best flavor.
Notes
For best flavor, chill the salad for 30 minutes before serving. Store leftovers in an airtight container for 3–5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Taco Pasta Salad, easy salad recipe, family dinner, potluck recipe