Taco Pasta Salad
Taco pasta salad is a seasoned ground beef and tri-color rotini dish bound in creamy French dressing and topped with crunchy nacho cheese chips, making it an ideal crowd-pleasing potluck main.
Taco pasta salad is a seasoned ground beef and tri-color rotini dish bound in creamy French dressing and topped with crunchy nacho cheese chips, making it an ideal crowd-pleasing potluck main.
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Cook the tri-colored rotini pasta according to package directions. Drain and add to a very large mixing bowl.
In a large skillet, cook the ground beef until browned. Drain the grease, then stir in two packets of taco seasoning according to package directions. Set aside to cool completely.
To the bowl with the cooked pasta, add the diced tomato, chopped green onions, chopped cilantro, drained black olives, and diced green chiles.
Once the taco meat has cooled, add it to the large bowl with the pasta and vegetables.
Add the shredded iceberg lettuce and shredded mild cheddar cheese to the bowl.
Gently toss the ingredients together to combine.
Crush a few large handfuls of nacho cheese tortilla chips and add them to the salad.
Pour the entire bottle of creamy French dressing over the salad.
Stir everything together until the salad is well-coated with the dressing.
Top with additional crushed tortilla chips before serving. For best results, let the salad chill in the refrigerator for a few hours or overnight.
Store in an airtight container up to 3 days; keep nacho chips separate and add just before serving. Reheat gently in a bowl if desired, though this salad is best served chilled.
Yes, prepare all components separately and assemble 2–4 hours before serving. Add the nacho cheese chips just before serving to keep them crispy.
Creamy French dressing is the traditional choice, but you can substitute ranch dressing or a mixture of sour cream and taco seasoning for a lighter option.
Don't over-dress the salad and add the nacho cheese chips immediately before serving. Store dressing separately if prepping ahead.
Yes, ground turkey or chicken works well with the same seasoning; adjust cooking time slightly since they cook faster than beef.
Cook the seasoned beef up to 2 days ahead and refrigerate; reheat gently before mixing into the salad.
