Description
This easy Taco Pasta Salad combines bold Tex-Mex flavors with a creamy, crunchy twist. Perfect for summer potlucks or weeknight dinners.
Ingredients
Scale
- 1 pound rotini pasta
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 cup shredded cheddar cheese
- 2 cups chopped romaine lettuce
- 1 cup Catalina dressing
- 1 cup crushed nacho cheese chips
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente. Drain and rinse with cold water.
- In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in taco seasoning and a splash of water, simmer until thickened.
- In a large bowl, combine cherry tomatoes, corn, black beans, red onion, romaine, and shredded cheddar cheese.
- Add the cooled pasta and taco meat to the bowl. Toss with Catalina dressing until fully coated.
- Just before serving, sprinkle with crushed nacho cheese chips for crunch. Serve chilled or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 3g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg