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A close-up of a vibrant taco pasta salad in a white bowl, featuring rotini, ground beef, lettuce, tomatoes, red onions, and a tortilla chip.
Maryam

Zesty Beef Taco Pasta Salad

This vibrant and hearty taco pasta salad combines seasoned ground beef, tender pasta, crisp vegetables, and a creamy, zesty taco-inspired dressing, all topped with crunchy tortilla chips. It's perfect as a main course or a flavorful side dish for any gathering.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 12 oz rotini pasta dry, or elbow macaroni
  • 1 lb ground beef 80/20 or lean ground turkey
  • 1 packet taco seasoning mix 1 oz (28g)
  • 1/4 cup water
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen or canned, drained if canned
  • 1 red bell pepper diced
  • 1/2 red onion finely diced
  • 1 pint cherry tomatoes halved
  • 1 cup shredded cheddar cheese or Mexican blend
  • 1/2 cup fresh cilantro chopped (optional, for garnish)
  • 1 cup crushed tortilla chips for garnish
For the Creamy Taco Dressing
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup milk or buttermilk (for thinning)
  • 2 tbsp lime juice fresh
  • 1 tbsp taco seasoning mix
  • 1/4 cup salsa mild or medium
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste

Equipment

  • Large Pot
  • Large skillet
  • Large Mixing Bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Prepare the Pasta and Beef
  1. Cook the pasta according to package directions in a large pot of salted water until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains, about 6-8 minutes. Drain any excess fat.
  3. Stir in the 1 oz packet of taco seasoning and 1/4 cup of water. Simmer for 3-5 minutes, allowing the liquid to reduce and the beef to absorb the flavors. Remove from heat and let cool slightly.
Assemble the Dressing
  1. In a medium bowl, whisk together the sour cream, mayonnaise, milk, fresh lime juice, 1 tbsp taco seasoning, salsa, ground cumin, and garlic powder until smooth.
  2. Taste and season with salt and black pepper as needed. Adjust consistency with a little more milk if desired.
Combine the Salad
  1. In a very large mixing bowl, combine the cooled pasta, seasoned ground beef, rinsed and drained black beans, corn, diced red bell pepper, finely diced red onion, and halved cherry tomatoes.
  2. Pour the creamy taco dressing over the pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated.
  3. Stir in the shredded cheddar cheese.
Chill and Serve
  1. Cover the bowl and refrigerate the taco pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
  2. Before serving, give the salad another gentle toss. Garnish with fresh chopped cilantro (if using) and crushed tortilla chips just before serving to maintain their crispness.

Notes

For a lighter option, use ground turkey or chicken and light sour cream/mayonnaise. This salad can be made ahead of time, up to 24 hours. Store the crushed tortilla chips separately and add just before serving. Feel free to customize with your favorite taco toppings like sliced black olives, pickled jalapeños, or a different cheese.