Description
A vibrant and flavorful pasta salad that combines the essence of tacos with rotini, seasoned beef, fresh veggies, and a creamy dressing, perfect for any gathering.
Ingredients
Scale
- 1 pound rotini
- 1 pound lean ground beef
- 1 packet taco seasoning
- 15 ounces canned black beans (drained and rinsed)
- 8 ounces canned corn (drained)
- 2 cups halved cherry tomatoes
- 2 cups shredded Fiesta blend cheese
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
- 9 ounces Nacho Cheese Doritos (crushed)
- 2 cups shredded iceberg lettuce
Instructions
- In a large pot, bring salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain and rinse under cold water.
- Heat a non-stick skillet over medium heat. Add the ground beef and cook until browned. Drain excess grease and sprinkle in the taco seasoning. Stir and cook until fragrant.
- In a mixing bowl, combine the cooled rotini, seasoned beef, black beans, corn, cherry tomatoes, and shredded cheese. Toss gently to combine.
- In a separate bowl, whisk together the Catalina dressing and sour cream until creamy.
- Pour the dressing over the pasta mixture and stir to coat. If serving immediately, fold in the crushed Doritos and shredded lettuce.
Notes
For best texture, mix in Doritos and lettuce just before serving. Can substitute ground beef with turkey or a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg
Keywords: pasta salad, taco salad, easy recipe, summer dish, potluck