Taco Pasta Salad
This taco pasta salad features a classic taco flavor combined with pasta, taco beef, beans, tomatoes and more. It can be served as a picnic side or a main dish. If you prefer to serve it warm, mix meat an warm pasta together without cooling. Continue recipe as directed except serve immediately instead of refrigerating. (Does not reheat well with toppings.)
Ingredients
For the salad:
1 pound Cellentani (corkscrew) pasta (Rigatoni is a good substitute for Cellentani)
1 pound ground beef
2 tablespoons taco seasoning (1 store bought package, if preferred)
15 ounces black beans rinsed and drained
½ cup diced red onion
1 pint grape tomatoes halved (about 2 cups)
8 ounces Colby Jack cheese cubed
For the sauce:
2 cups thousand island dressing
2 tablespoons taco sauce
2 tablespoons taco seasoning (1 store bought package, if preferred)
Optional toppings:
cilantro
lettuce
sour cream
Fritos, Doritos, etc. broken into bite-sized pieces as topping or unbroken to eat on the side and use as a “pusher” to help get the last of the salad on your fork.
Instructions
Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
In a medium skillet, brown and crumble the ground beef. Drain off any fat.
Add 2 tablespoons (or one packet) of taco seasoning to the cooked beef. Stir to mix well.
Allow the beef to cool.
To a large bowl, add the cooled, cooked pasta, cooked beef, beans, onions, tomato, and cheese. Mix well.
In a medium bowl, whisk together the ingredients for the sauce. Pour over the pasta mixture and mix well.
Cover and refrigerate until serving.
Before serving, top with fresh lettuce, snipped cilantro, chips, and sour cream if desired.
Store any leftovers in an airtight container in the fridge for up to 3 days.
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