This Crunchy Taco Pasta Salad is the perfect fusion of classic taco flavors and a refreshing pasta salad. Loaded with seasoned beef, fresh veggies, cheesy goodness, and a delightful crunch from tortilla chips, this dish is a guaranteed crowd-pleaser for potlucks, family gatherings, or a fun weeknight dinner. It’s easy to make, incredibly flavorful, and has just the right balance of textures.
Ingredients
To start, you’ll need 16 oz of rotini pasta (or another medium-sized pasta like fusilli or penne). The pasta serves as the hearty base, soaking up all the delicious taco flavors while maintaining a perfect texture.
For the protein, use 1 lb of ground beef, which is seasoned with 3 tablespoons of taco seasoning to give it that signature Tex-Mex kick. This ensures a rich, smoky, and slightly spicy flavor that pairs perfectly with the fresh ingredients.
Freshness is key in this salad, so you’ll add 1.5 cups of chopped fresh tomatoes and 1 cup of diced green bell pepper, giving a juicy, slightly sweet, and crisp texture.
For the cheesy element, include 2-3 cups of Mexican shredded cheese—a blend of cheddar, Monterey Jack, and queso quesadilla cheese that melts beautifully into the mix.
To add a refreshing crunch, incorporate 4 cups of shredded lettuce, which keeps the salad light and fresh while complementing the bold taco flavors.
For the dressing, use 15 oz of French dressing, which adds a tangy, slightly sweet flavor that perfectly ties all the ingredients together.
And of course, no taco-inspired dish is complete without a crunchy element! Right before serving, mix in 3 cups of lightly crushed nacho cheese or tortilla chips, giving the salad an irresistible texture.
Finally, garnish with fresh cilantro (optional) for a pop of color and an extra burst of flavor.
Directions
1️⃣ Cook the Pasta
Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Once done, drain the pasta, rinse it under cold water to stop the cooking process, and set it aside to cool.
2️⃣ Cook the Beef
In a skillet over medium heat, brown the ground beef, breaking it up into small crumbles as it cooks. Once fully cooked, drain any excess fat and stir in the taco seasoning, mixing well to coat the meat evenly. Remove from heat and let it cool slightly.
3️⃣ Mix the Salad
In a large mixing bowl, combine the cooled pasta, cooked ground beef, chopped tomatoes, diced green bell pepper, shredded cheese, and shredded lettuce. Toss gently to distribute the ingredients evenly.
4️⃣ Dress the Salad
Pour in the French dressing and mix well, ensuring all the ingredients are coated with the sweet and tangy dressing.
5️⃣ Add the Crunchy Chips
Right before serving, gently fold in the crushed nacho cheese or tortilla chips to maintain their crispy texture.
6️⃣ Garnish and Serve
Sprinkle with fresh cilantro, if using, and serve immediately for the best texture and flavor.
Serving Suggestions & Tips
✅ Make it ahead: You can prepare this salad a few hours in advance, but keep the chips separate until serving to prevent them from getting soggy.
✅ Add more protein: Swap the ground beef for shredded chicken, grilled shrimp, or black beans for a different variation.
✅ Spice it up: If you love heat, add diced jalapeños, hot sauce, or a pinch of cayenne pepper.
✅ Make it creamy: Stir in a dollop of sour cream or guacamole for a richer texture.
Nutritional Info (Per Serving)
🔸 Calories: ~450
🔸 Protein: ~22g
🔸 Carbs: ~50g
🔸 Fat: ~20g
This Crunchy Taco Pasta Salad is a fun and delicious way to bring Tex-Mex flavors to your next meal. Are you a fan of crunchy toppings in your salads? Let me know your favorite additions! 🌮🥗✨
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