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Taco Pasta Salad

Taco salad is turned into Mexican pasta with seasoned ground beef, melted cheddar, and a creamy ranch-salsa dressing. This ground beef pasta salad stays crisp with crunchy crushed tortilla chips and fresh toppings.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use small shells or rotini so the dressing clings to every bite.
  • 1 lb ground beef Lean ground beef keeps the dressing from getting greasy.
  • 1 packet taco seasoning Use the full packet for classic taco flavor.
  • 1 cup cheddar cheese, shredded Shred from a block for the best melt and texture.
  • 1 cup cherry tomatoes, halved Halve to keep pieces bite-size.
  • 1 cup corn kernels Fresh, frozen (thawed), or canned all work.
  • 0.5 cup red onion, diced Dice small for even flavor in every forkful.
  • 1 cup ranch dressing Use classic ranch for a tangy creamy coating.
  • 0.25 cup salsa Mild or medium salsa based on your heat preference.
  • 1 cup crushed tortilla chips Add right before serving to keep them crunchy.
Toppings
  • 1 lettuce Chopped or shredded for a fresh crunch.
  • 1 sour cream Dollop on top just before serving.
  • 1 cilantro Finely chopped for bright, fresh flavor.

Equipment

  • 1 sheet pan
  • 1 large skillet

Method
 

Cook and cool components
  1. Cook pasta shells or rotini according to package directions until tender, then drain and rinse with cold water to stop the cooking.
  2. Brown ground beef in a large skillet over medium-high heat until no longer pink, then stir in taco seasoning according to package directions and cook until fragrant.
  3. Cool the seasoned ground beef completely, then spread it on a sheet pan in a thin layer to speed chilling.
Mix the creamy salad
  1. Mix ranch dressing with salsa until evenly combined.
  2. Combine pasta shells or rotini, ground beef, cheddar cheese, cherry tomatoes, corn kernels, and red onion in a large bowl.
  3. Pour the ranch-salsa dressing over the salad and toss thoroughly until everything is coated.
Chill and finish
  1. Refrigerate the salad for at least 2 hours so the flavors meld and the pasta firms up.
  2. Top with crushed tortilla chips, lettuce, sour cream, and cilantro right before serving for the best crunch and freshness.

Notes

Pro tip: Rinse the pasta with cold water so it won’t clump and the salad stays creamy but not mushy. Store covered in the refrigerator up to 3 days; add crushed tortilla chips and fresh toppings just before serving to keep them crisp. Freezing is not recommended because the lettuce and dressing texture will soften. For a lighter option, swap ranch dressing for Greek-yogurt ranch while keeping the rest the same.