Print

Creamy Taco Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Taco Pasta Salad combines savory taco flavors with creamy pasta salad, featuring ground beef, fresh vegetables, and a tangy salsa dressing. It’s an easy, hearty dish perfect as a side or main course for any occasion, with a fun twist on a classic favorite.

Ingredients

For the Creamy Taco Dressing:

1/2 cup salsa

1 cup sour cream

1/4 cup mayonnaise

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Taco Pasta Salad:

1 small onion, diced

1 pound ground beef

2 teaspoons garlic (2 cloves), minced

1 pound small pasta (like macaroni)

2 tomatoes, diced

1 bunch green onions, chopped

1 (15-ounce) can sweet corn, drained

1 (3-ounce) can sliced olives, drained

1 cup shredded cheddar cheese

1 avocado, diced

1/2 cup crushed tortilla chips

Instructions

  • Make the Taco Dressing: In a medium bowl, combine salsa, sour cream, mayonnaise, chili powder, garlic powder, onion powder, paprika, cumin, salt, and black pepper. Stir until well mixed and set aside.

  • Cook the Ground Beef: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the ground beef and garlic, breaking up the meat as it cooks. Continue cooking until the beef is browned and cooked through. Drain any excess fat and set the beef mixture aside to cool slightly.

  • Cook the Pasta: Meanwhile, cook the pasta according to the package directions. Drain and rinse with cold water to cool it down quickly. Set aside.

  • Assemble the Salad: In a large bowl, combine the cooked pasta, cooked ground beef, diced tomatoes, chopped green onions, sweet corn, olives, and shredded cheddar cheese. Gently toss everything together.

  • Add the Dressing: Pour the creamy taco dressing over the pasta mixture and stir gently to coat evenly.

  • Finish the Salad: Add the diced avocado and crushed tortilla chips to the salad, and give it a final gentle toss to combine. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Notes

For a spicier version, add a diced jalapeño or a dash of hot sauce to the dressing.

Make it vegetarian by swapping the ground beef for black beans or a plant-based alternative.

For a dairy-free option, substitute sour cream and cheese with dairy-free alternatives.

Find it online: https://familydinnercooking.com/creamy-taco-pasta-salad/