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Taco Pasta Salad

Taco salad meets Mexican pasta in this creamy Tex-Mex pasta salad with seasoned ground beef, melted cheddar, and a ranch-salsa dressing. Cook-and-combine pasta with taco-spiced beef, then chill until the flavors meld and scoop-ready layers of toppings stay crunchy.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta shells or rotini
  • 1 lb pasta shells or rotini Use pasta shells or rotini for sturdy scoops.
Ground beef
  • 1 lb ground beef Brown until no pink remains.
Taco seasoning
  • 1 packet taco seasoning Season the beef according to packet directions.
Cheddar cheese
  • 1 cup cheddar cheese, shredded Add while assembling so it distributes through the salad.
Cherry tomatoes
  • 1 cup cherry tomatoes, halved Halve for bite-size freshness.
Corn
  • 1 cup corn kernels Use canned and drain well or thawed frozen kernels.
Red onion
  • 0.5 cup red onion, diced Diced red onion adds crunch and a mild bite.
Ranch dressing
  • 1 cup ranch dressing The creamy base that coats the pasta.
Salsa
  • 0.25 cup salsa Mix into ranch for a tangy Tex-Mex dressing.
Crushed tortilla chips
  • 1 cup crushed tortilla chips Top right before serving to keep them crisp.
Toppings
  • 1 lettuce Chopped or shredded for topping.
  • 1 sour cream Dollop or swirl on top.
  • 1 cilantro Finish with fresh leaves.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and brown beef
  1. Cook the pasta shells or rotini according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. Brown the ground beef in a cast iron skillet over medium-high heat until no pink remains, then stir in taco seasoning according to package directions and cool completely before using.
Make the dressing and assemble
  1. Mix the ranch dressing with the salsa until smooth and evenly combined.
  2. Combine the pasta, ground beef, cheddar cheese, cherry tomatoes, corn, and red onion in a large bowl.
  3. Pour the ranch-salsa dressing over the salad and toss to coat so the pasta is evenly covered.
Chill and finish
  1. Refrigerate the salad for at least 2 hours to let the flavors meld and the dressing set.
  2. Top with the crushed tortilla chips, lettuce, sour cream, and cilantro right before serving, then serve chilled.

Notes

Pro tip: rinse the pasta under cold water and cool the taco-seasoned beef fully so the salad stays creamy instead of watery. Refrigerate covered for 3 days; for best texture, keep chips and crunchy toppings separate until serving. Freezing is not recommended because the pasta and dairy dressing will change texture. Dietary swap: use lean ground turkey or a plant-based ground “beef” instead of ground beef for a lighter option.