Description
This Taco Pasta Salad with Dorito Topping offers an incredible explosion of textures and flavors, combining crunchy chips, zesty dressing, and tender pasta to create a crowd-pleasing favorite.
Ingredients
Scale
16 oz Rotini or Fusilli Pasta
1 lb Lean Ground Beef (90/10)
4 cups Romaine Lettuce, chopped
1 pint Cherry Tomatoes, halved
15 oz Black Beans, rinsed and drained
1 cup Sweet Corn (canned or frozen)
1/2 cup Red Onion, finely diced
2 cups Shredded Sharp Cheddar Cheese
1 cup Catalina or French Dressing
1 packet (1 oz) Taco Seasoning
2–3 cups Nacho Cheese Doritos, crushed
Fresh Cilantro and Lime Wedges, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add your rotini pasta and cook according to the package directions for al dente. Drain the pasta and rinse it immediately with cold water
- While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and cook until it no longer shows any pink. Drain the excess fat and stir in the taco seasoning with a splash of water. Let the meat simmer for two to three minutes until the sauce thickens
- In a very large mixing bowl, combine the cooled pasta and the seasoned beef. Add the halved cherry tomatoes, black beans, corn, diced red onion, and shredded cheddar cheese. Pour the dressing over the mixture and toss gently
- Cover the bowl with plastic wrap and refrigerate for at least thirty minutes. Just before serving, add the chopped Romaine lettuce and toss again. Crush the Doritos into bite-sized pieces and sprinkle them over the top
Notes
For extra crunch, add the Doritos just before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg