Description
A flavorful twist on taco night, this Taco Pasta Salad is a crowd pleasing dish! Perfect for summer cookouts and potlucks, this recipe combines classic taco flavors with the comfort of pasta.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or shells)
- 1 pound ground beef
- 1 packet taco seasoning (1 ounce)
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup milk
- 1 packet ranch dressing mix (1 ounce)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- ½ cup red onion, finely chopped
- ¼ cup chopped cilantro
- Optional toppings: avocado, crushed tortilla chips, salsa
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
- Brown ground beef in skillet over medium heat, drain any excess grease.
- Stir in taco seasoning & 1/4 cup water. Simmer 5 mins until absorbed. Remove and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, milk, ranch mix, chili powder, cumin, and garlic powder.
- Add cooked pasta, seasoned ground beef, cheddar cheese, tomatoes, black beans, corn, red onion, and cilantro to the dressing.
- Toss well to combine.
- Cover and refrigerate for at least 30 minutes.
- Before serving, toss again and add desired toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mexican American
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg