Taco Pasta Salad with Ground Beef
A vibrant and hearty fusion dish that combines the bold, zesty flavors of a taco night with the comforting texture of rotini pasta. This versatile recipe features seasoned lean beef, fresh vegetables, and a tangy dressing, making it perfect as a main course or a standout potluck side.
Equipment
- Large pot
- Colander
- Large skillet
- Large mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 16 oz Rotini or Fusilli pasta
- 1 lb Lean ground beef 90/10 or 93/7 blend
- ¼ cup Water
- 1 cup Sharp cheddar cheese, freshly shredded
- 1 pint Cherry tomatoes, halved
- ½ cup Red onion, finely diced
- 1 cup Corn kernels canned, frozen, or charred
- 2 cups Romaine lettuce, washed, dried, and chopped
- ¼ cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 1 cup Crushed Doritos or corn chips optional garnish
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the pasta until it is just slightly past al dente. Drain the pasta and rinse immediately under cold running water to stop the cooking and remove excess starch.
- In a large skillet over medium-high heat, brown the ground beef until it is no longer pink, breaking it into small bits as it cooks.
- Carefully drain all excess fat from the skillet. Add the taco seasoning and water to the beef, simmering for 2-3 minutes until the liquid has reduced and the meat is thoroughly coated. Set aside to cool slightly.
- While the cooked components cool, dice the red onion, halve the cherry tomatoes, and chop the romaine lettuce and cilantro.
- In a very large mixing bowl, combine the cooled pasta, seasoned beef, black beans, corn, cherry tomatoes, and red onion.
- Pour about three-quarters of the dressing over the salad and toss gently to ensure every ingredient is coated. Add more dressing if the mixture appears dry.
- Fold in the freshly shredded cheddar cheese, chopped cilantro, and lime juice.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Right before serving, toss in the chopped romaine lettuce and top with crushed chips to ensure a fresh, crunchy texture.
Notes
To prevent the salad from becoming greasy, ensure the beef is drained thoroughly before seasoning. If preparing a day in advance, keep the lettuce and chips separate and add them just before serving to avoid sogginess. For a smoky twist, use charred corn kernels instead of canned corn.