Description

This Taco Pasta Salad is a bold and flavorful combination of tender rotini pasta, seasoned ground beef, crisp romaine lettuce, juicy cherry tomatoes, black beans, corn, cheddar cheese, and crunchy tortilla chips all tossed in a creamy blend of Catalina and ranch dressings. Perfect for potlucks, BBQs, meal prep, or an easy and delicious family dinner, this salad offers a satisfying mix of textures and savory Southwestern flavors.

Ingredients

Pasta and Meat

12 oz rotini pasta
1 lb lean ground beef
1 packet taco seasoning
¼ cup water

Vegetables and Beans

2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 cup corn kernels
½ cup diced red onion

Dressings and Toppings

½ cup Catalina dressing
½ cup ranch dressing
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
Fresh cilantro (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente. Drain the pasta thoroughly and rinse under cold water to cool and stop the cooking process. Set aside.
Prepare the seasoned beef: In a large skillet over medium heat, brown the lean ground beef until fully cooked, breaking it into crumbles as it cooks. Drain any excess grease from the skillet. Stir in the taco seasoning packet along with ¼ cup water. Cook the mixture, stirring occasionally, until the seasoning sauce thickens and coats the beef evenly. Remove from heat and allow to cool slightly.
Combine salad ingredients: In a large mixing bowl, add the cooled pasta, seasoned ground beef, chopped romaine lettuce, halved cherry tomatoes, drained black beans, corn kernels, shredded cheddar cheese, and diced red onion. Gently toss the ingredients together to mix evenly.
Mix and add the dressing: In a small bowl, combine the Catalina dressing with ranch dressing and stir until fully blended. Pour this creamy taco dressing over the salad mixture. Toss everything gently but thoroughly so all ingredients are coated in the dressing.
Add the finishing touches: Just before serving, sprinkle the crushed tortilla chips over the top for a satisfying crunch. Garnish with fresh cilantro leaves if desired, adding a bright herbaceous note.

Notes

Chill the salad in the refrigerator for about 30 minutes before serving to let the flavors meld beautifully.
Add diced avocado just before serving for extra creaminess and richness.
For best texture, keep the tortilla chips separate until serving to ensure they remain crunchy and not soggy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mexican-American