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The Best Easy and Creamy Taco Pasta Salad

A mound of amazing taco pasta salad featuring elbow macaroni, seasoned ground beef, black beans, and topped with shredded cheddar and green onions.
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Make this satisfying Taco Pasta Salad, a flavorful twist on taco night that combines tender pasta, seasoned meat, fresh vegetables, and a creamy dressing. It is perfect for potlucks, BBQs, or a quick weeknight dinner.

Ingredients

Scale
  • 1 pound elbow macaroni or rotini pasta
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1 cup water
  • 1 cup mayonnaise
  • 1/2 cup Catalina dressing or Ranch dressing
  • 1/4 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup shredded cheddar cheese
  • 1 cup frozen or canned corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped black olives
  • 1 cup crushed tortilla chips or Doritos, for topping (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Set aside.
  2. Brown the ground beef in a large skillet over medium heat. Drain off any excess grease.
  3. Stir the taco seasoning mix and water into the ground beef. Cook according to seasoning packet directions, usually about 5 to 7 minutes, until the liquid reduces. Remove from heat and let cool slightly.
  4. While the meat cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Catalina or Ranch dressing, salsa, chili powder, and cumin until smooth.
  5. In a very large bowl, combine the cooled pasta, seasoned ground beef, shredded cheddar cheese, corn, black beans, chopped tomato, red onion, and black olives.
  6. Pour the dressing mixture over the pasta and meat mixture. Toss everything gently until all ingredients are evenly coated.
  7. Cover the bowl and chill the taco pasta salad in the refrigerator for at least 1 hour before serving. Chilling allows the flavors to blend.
  8. When ready to serve, top with crushed tortilla chips or Doritos, if using.

Notes

  • You can prepare the meat and the dressing a day ahead to save time. Keep them separate until you are ready to assemble the salad.
  • For a tangier flavor, substitute the Catalina dressing with French dressing.
  • If you skip the ground beef, this recipe works well as a vegetarian pasta salad; increase the beans or add more corn for bulk.
  • This salad is excellent for meal prep; the crunch topping should be added just before serving to prevent sogginess.

Nutrition

Find it online: https://rosatasty.com/taco-pasta-salad-recipe-easy-creamy/