Best Ever Taco Pasta Salad
Taco Pasta Salad is hearty and filling, featuring all of the best Tex Mex flavors. Prep ahead or have it ready to serve in 30 minutes!
Ingredients
- 16 ounces rotini pasta
- 1 pound 85% lean ground beef
- 1 ounce packet taco seasoning store-bought
- 3/4 cup water
- 8 ounces medium cheddar cheese, cut into small cubes (about 2 cups)
- 2 cups grape tomatoes, halved (about 1 pint container)
- 1 medium orange bell pepper, diced (about 1 cup)
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup sliced black olives, drained (about one 2.25 ounce can)
- 1 cup Catalina dressing plus extra for serving
- 2 medium ripe avocados, pitted, peeled, and diced (about 2 cups)
- 2 cups nacho cheese Doritos, lightly crushed
Instructions
- COOK THE PASTA: Bring a large pot of salted water to a rolling boil. Add 16 ounces rotini pasta and cook for the time listed on the package, usually 7 to 8 minutes, until the pasta is tender with a slight chew. Drain the pasta in a colander and rinse under cold running water for about 30 seconds until the noodles feel cool to the touch and are no longer steaming. Set the colander aside and let the pasta drain completely.
- BROWN THE BEEF: While the pasta cooks, heat a large skillet over medium-high heat. Add 1 pound 85% lean ground beef, breaking it into small crumbles with a wooden spoon. Cook for 5 to 7 minutes until the meat is deep brown with no pink remaining and the fat sizzles steadily. Drain off any excess grease. Add 1 ounce packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat evenly. Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, until the liquid cooks off and the seasoning coats every crumble in a rich, dark layer. The skillet should look dry with no pooling liquid. Remove from heat and let the meat cool completely, about 10 to 15 minutes.
- TOSS THE SALAD: In a large bowl, combine the cooled rotini, cooled seasoned beef, 8 ounces medium cheddar cheese, cut into small cubes, 2 cups grape tomatoes, halved, 1 medium orange bell pepper, diced, 1/2 cup fresh cilantro, roughly chopped, and 1/2 cup sliced black olives, drained. Pour 1 cup Catalina dressing over the top and toss everything together until the dressing coats the pasta evenly and the salad turns a light orange-red color.
- ADD THE FINISHING TOUCHES: Just before serving, add 2 cups nacho cheese Doritos, lightly crushed and 2 medium ripe avocados, pitted, peeled, and diced to the bowl. Gently fold them in with a large spoon, just enough to distribute them throughout the salad while keeping the avocado in chunky pieces and the chips crunchy. Serve immediately.
Notes
HOMEMADE OPTIONS: This recipe works great with TSRI Homemade Taco Seasoning use 2 tablespoons. Find the recipe here: https://www.theslowroasteditalian.com/taco-seasoning/
MAKE-AHEAD: Cook the pasta and the beef up to 1 day ahead and store them separately in the refrigerator. Rinse the pasta well under cold water before refrigerating so it stays loose and ready to toss. Dice the veggies and cube the cheese ahead of time too. When ready to serve, combine everything, dress, and add the chips and avocado at the last moment.
STORAGE: Store leftover dressed salad (without chips and avocado) in an airtight container in the refrigerator. Best quality within 1 day. Safe to eat for up to 3 days. The dressing soaks into the pasta over time, so stir in a splash of extra Catalina dressing before serving leftovers. Store crushed chips separately and add a fresh handful to each bowl at serving time so they stay crunchy.
DRESSING: Catalina dressing has a bolder flavor than vinaigrette or Italian dressing, so a little goes a long way. Keep extra dressing on hand at the table for anyone who wants more.
MEAT: A full pound of seasoned beef makes the salad hearty, but 1/2 to 3/4 pound works well for a lighter version. Leftover taco meat, seasoned ground turkey, shredded carnitas, or diced grilled chicken all work as swaps.
VEGGIES AND CHEESE: The amounts of grape tomatoes, bell pepper, cilantro, olives, and cheddar cheese are flexible. Add more of what you love.
Nutrition
Serving: 2cups | Calories: 613cal | Carbohydrates: 63g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 1348mg | Sugar: 13g | Fiber: 8g | Calcium: 234mg | Iron: 3mg