Taco Pasta Salad
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Hello! Summer and pasta salad really seem to go together. There are so many varieties of pasta salad and they can all be amazing in their own ways. They are a great quick meal on a busy day and they are perfect to make for BBQs and potlucks. So, today I decided to share an easy taco pasta salad recipe with you that we love!
Here’s what you’ll need:
2 cups uncooked pasta
1 lb lean ground beef
1 envelope taco seasoning (or 2 TBSP homemade)
2 cans Rotel tomatoes (undrained)
1 can Mexicorn (drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 medium onion (diced)
1/2 – 1 cup Catalina salad dressing (my recipe at link)
Cilantro or parsley for garnish
Ok. Let’s do this!
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook beef over medium high heat until no longer pink.
Stir in the taco seasoning.
Add the onion and cook for a minute. Then add undrained tomatoes and drained corn. Stir to combine. Turn heat down to simmer.
Drain pasta and rinse in cold water; stir into meat mixture.
Add about 1/2 of the cheese and stir until it melts.
Remove from heat and toss with Catalina dressing.
Top with remaining cheese and garnish with cilantro or parsley.
Serve with anything you’d like to add. (Shredded lettuce, sour cream, olives, etc…)
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Thanks for stopping by!
Taco Pasta Salad
Ingredients
- 2 cups uncooked pasta
- 1 lb lean ground beef
- 1 envelope taco seasoning or 2 TBSP homemade
- 2 cans Rotel tomatoes undrained
- 1 can Mexicorn drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 medium onion diced
- 1/2 – 1 cup Catalina salad dressing
- Cilantro or parsley for garnish
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, cook beef over medium high heat until no longer pink.
- Stir in the taco seasoning.
- Add the onion and cook for a minute. Then add undrained tomatoes and drained corn. Stir to combine. Turn heat down to simmer.
- Drain pasta and rinse in cold water; stir into meat mixture.
- Add about 1/2 of the cheese and stir until it melts.
- Remove from heat and toss with Catalina dressing.
- Top with remaining cheese and garnish with cilantro or parsley.
- Serve with anything you’d like to add. (Shredded lettuce, sour cream, olives, etc…)