Taco Pasta Salad Recipe - Allrecipes.com
Taco Pasta Salad Recipe
  • READY IN 40 mins

Taco Pasta Salad

Recipe by  

"Two favorite salads meet in this fun side dish - a taco and pasta salad perfect for parties."

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Original recipe makes 6 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spiral pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef mixture; cool.
  3. Stir beef mixture into pasta; toss lettuce, tomatoes, Cheddar cheese, onion, French dressing, and corn chips into pasta mixture. Top with sour cream.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Jul 08, 2012

I used ground turkey and homemade taco seasoning in this pasta salad. I chose not to toss the corn chips into the whole bowl of pasta salad. As I served it, I sprinkled Chili-Cheese Fritos over each bowl. This was a great quick dinner and a nice compromise for a mother that's sick of regular taco dinners and kids who can't get enough. I made homemade fry bread to serve with this. I would make this again but I think I would mix the sour cream into the french dressing next time and fold it in with the rest of the salad ingredients.

 
Jul 13, 2012

YUM! I had to use more dressing than called for (I used Catalina, b/c I had it here), and served the corn chips on top instead of mixing them in b/c I didn't want them to get mushy. I served this warm b/c hubby requested it that way and I really wasn't sure if this was supposed to be warm or cold, so... A very nice change from the usual and one that I would make again! Thanks for sharing. :)

 
Jun 26, 2012

I have been making this for at least 25 years! My family loves this. Great on a hot summer day. Now all my adult kids make it too.

 
Jun 09, 2014

I used rice instead of beef, southwest chipotle dressing instead of French, and added jalapeños, red bell pepper, and olives and this was AMAZING!

 
Aug 20, 2013

Family loved the uniqueness of this taco salad having pasta with it. I always have taco meat made ahead and froze in 1 lb. packages for quick meals. It came in handy with this recipe. I mixed part of the corn chips in the recipe, and saved some to add to the top of the salad when served. I made 'My Grandmother's French Dressing' from AR for the French dressing the recipe called for. We had a delicious meal that will be repeated.

 
Aug 20, 2013

I made a lower fat version that my family loved! We used lean ground beef, reduced fat sour cream, lite french dressing, and lower fat cheese, and substituted tortilla chips for corn chips. The beauty of this recipe is you can add "extras" if you like: sliced black olives are good, and I chopped a handful of cilantro and squeezed fresh lime juice over it to make it to our liking. I garnished it with avocado slices, too. The pasta is what makes this taco salad anything but ordinary -- tasty, great mix of textures, and good fresh meal to serve.

 
Sep 09, 2013

Made with ground turkey and couldn't tell the difference (well, definitely less grease when cooking up). Use the scoop-able sized corn chips and serve chips on side. Great salad option that I'll use for work pitch-ins.

 
Jun 29, 2014

Just made this for dinner tonight, since it is so hot & muggy in upstate NY. This tastes wonderful, however, in my opinion you don't need the cheese, sour cream and the chips, which I didn't use any. I wanted to stay on the light side as one of the reviewers had mentioned, so used ground Turkey and homemade taco seasoning. This is a keeper in my recipe book! Thank you so much for sharing this recipe with us all.

 

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Nutrition

  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 38.4 g
  • 59%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 980 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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