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The Ultimate Creamy & Quick Taco Pasta Salad Recipe (Perfect for Potlucks)

A close-up view of a serving of taco pasta salad featuring rotini pasta, seasoned ground beef, corn, black beans, and red onion, topped with crushed tortilla chips.
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Make this easy, creamy Taco Pasta Salad for your next gathering. It combines seasoned ground beef, fresh vegetables, and a zesty dressing for a satisfying Tex-Mex side dish that is ready fast.

Ingredients

Scale
  • 1 pound rotini pasta
  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 1 cup chopped red onion
  • 1 cup chopped bell pepper (any color)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1 cup mayonnaise
  • 1/2 cup Ranch dressing
  • 2 tablespoons taco sauce or salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed tortilla chips or Doritos (optional, for topping)

Instructions

  1. Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Set aside.
  2. In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess grease.
  3. Stir the taco seasoning mix and water into the cooked ground beef. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool for 10 minutes.
  4. While the beef cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Ranch dressing, taco sauce, cumin, salt, and pepper until smooth.
  5. In a very large bowl, combine the cooled pasta, seasoned ground beef mixture, cheddar cheese, red onion, bell pepper, black beans, and corn.
  6. Pour the creamy dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  7. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend. This salad is great for make ahead lunch prep.
  8. Before serving, sprinkle the top with crushed tortilla chips or Doritos, if using. Serve this cold pasta salad chilled.

Notes

  • For a high protein pasta salad, substitute the ground beef with 1.5 cups of cooked, shredded chicken breast or use extra beans.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • This recipe works well for meal prep lunch salads; store the crushed chips separately and add just before eating to keep them crunchy.

Nutrition

Find it online: https://daisyrecipe.com/taco-pasta-salad-recipe-quick-creamy/