Taco Pasta Salad

Taco Pasta Salad

16 oz rotini pasta, cooked and cooled
1 1/2 pounds lean ground beef, cooked and grease drained
1 packet taco seasoning
1/2 cup water
2 cups seeded and diced tomatoes; or cherry or grape tomatoes, halved
2 shredded cheddar cheese
4 cups shredded lettuce (romaine or iceberg)
1 bottle (12 ounces) Tony Chachere’s Creole-Style French Salad Dressing
2 cans (2.25 ounces each) sliced black olives, drained
3 to 4 cups slightly crushed nacho cheese tortilla chips

In a large skillet, cook ground beef until crumbly and no longer pink. Drain grease. Mix in taco seasoning and water. Simmer about 5 minutes or until liquid cooks off.

In a large bowl add cooled pasta, ground beef, tomatoes, and olives. Save some olives and cheese to garnish the top.

Pour Tony Chachere’s Creole-Style French Salad Dressing over the top. Gently toss to coat. Cover and place in fridge if you’re not ready to serve yet. When ready to serve stir in lettuce, half of the cheese and half of the crushed chips. Decorate the top with remaining chips, cheese, tomatoes and olives. Serve immediately.

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Servings: 6 to 8

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
Cooking Community - Share Your Recipe

    Cooking Community - Share Your Java Blog

      Blog Title


      Please attach a photo of your recipe.
      (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

      [honeypot hunt-349]

      Book Club Choice

        Your Name

        Your Email

        Book Title


        [honeypot cantseethis]
        [anr_nocaptcha g-recaptcha-response]


        This is a unique website which will require a more modern browser to work! Please upgrade today!