Description
A hearty and flavorful taco pasta salad combining ground beef, pasta, fresh vegetables, cheese, and a tangy Catalina dressing, topped with crushed Doritos for crunch.
Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 8 ounces rotini pasta, cooked al dente according to package instructions
- 1 medium jalapeño pepper, seeded, finely diced
- 1 medium Roma tomato, finely diced
- 1 can (15.25 ounces) corn kernels, drained
- ½ cup (74.5 g) red bell pepper, finely diced
- ½ cup (80 g) yellow onion, diced
- 2 cups (226 g) mild cheddar cheese, shredded
- 1 cup (272 g) Catalina dressing
- 1 bag (9.25 ounces) Nacho Doritos, slightly crushed, reserving a few for topping
- diced iceberg lettuce, optional for garnish
Instructions
- Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add taco seasoning to the beef and stir to combine. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked pasta, jalapeño, tomato, corn, red bell pepper, onion, and shredded cheese.
- Add the seasoned ground beef and Catalina dressing to the bowl. Mix well.
- Gently fold in the crushed Doritos, reserving a few for topping.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Garnish with additional Doritos and diced lettuce if desired.
Notes
- For a spicier version, use hot taco seasoning or add extra jalapeños.
- Substitute ground turkey or chicken for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: taco pasta salad, Mexican pasta salad, easy taco salad