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5 from 1 vote

Taco Pasta Salad

My Taco Pasta Salad recipe with Doritos and French dressing is a must try. Loaded with everything you'd want to see on your taco and more, this is a great recipe to serve to guests or even enjoy with your family at the dinner table!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: chicken ranch pasta salad, taco pasta salad
Servings: 16
Calories: 470kcal
Author: Joanna Cismaru

Ingredients

  • 1 lb ground beef
  • 3 tbsp taco seasoning
  • 1 lb pasta uncooked, such as penne or shells
  • 1 cup corn canned or frozen
  • 15 oz black beans rinsed and drained (1 can)
  • 2 cups grape tomatoes
  • 2 cups iceberg lettuce shredded
  • 1/2 cup black olives pitted, sliced
  • 2 cups cheddar cheese or mexican blend, shredded
  • 1 1/2 cups French dressing
  • 1 bag doritos crushed

Instructions

  • Cook the pasta: Cook the pasta according to package instructions. Drain the pasta and rinse it well with cold water.
  • Cook the ground beef: Brown and crumble the ground beef in a skillet over medium-high heat. Drain off the fat and mix in the taco seasoning.
  • Mix the salad: Add all the ingredients to a large mixing bowl and toss well until everything is coated with dressing. Serve cold and enjoy!

Video

Notes

Store leftovers in an airtight container in the fridge. Leftovers will last 3-4 days.
I don't recommend storing this recipe in the freezer. Because of the water content of the veggies and cooked pasta, after it thaws it will become soggy.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 470kcal | Carbohydrates: 47g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 494mg | Potassium: 398mg | Fiber: 5g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 4.4mg | Calcium: 163mg | Iron: 2.5mg