Taco Pasta Salad
Serve an epic Taco Pasta Salad, an easy taco salad made with meat, lettuce, cheese, a French sour cream salad dressing, and Dorito chips. Made in the 21.5-inch epic salad bowl.
Ingredients
- 2 lbs ground beef, cooked and drained
- 6 Tbsp taco seasoning
- 2 lbs pasta, whole wheat Cavatappi- Delallo brand
- 1 yellow bell pepper, chopped
- 1 bunch green onions, finely sliced
- 1 ½ pint grape tomatoes, halved
- 3 cups shredded Mexican Cheddar blend, we buy at Costco
- 7 oz butter leaf lettuce, chopped (about 4 cups)
- 3.8 oz can sliced black olives
- 9 oz bag Nacho Cheese Doritos, crushed roughly
Make the dressing:
- 1 ½ cup French dressing
- ¾ cup sour cream
Instructions
- Cook the ground beef in a pan over medium high heat. Once meat starts to brown, add in the taco seasoning. Once cooked, drain excess grease and set aside. [Tip: I often will pat the meat with a paper towel to absorb the grease.]
- Cook the pasta according to package directions, al dente (about 1-2 minutes less). When pasta is cooked, drain and run under cool water; drain.
- In an epic salad bowl, add the pasta, chopped lettuce, meat, shredded cheese, tomatoes, olives, green onions, and bell pepper.
- Make the dressing: Next, in a small bowl add the French dressing and sour cream and whisk until combined. Pour over the salad ingredients. Toss the salad until combined.
- Lastly, scrunch the Dorito chips in the bag, to break them into small pieces, before adding them on top of the salad.
- Right before you’re ready to serve the salad, pour the chips on top; toss to combine all of the ingredients. Serve right away! TIP: Add Doritos right before serving to avoid them getting soggy.
Nutrition Facts
Calories: 663kcal, Carbohydrates: 69g, Protein: 22g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 564mg, Potassium: 582mg, Fiber: 5g, Sugar: 9g, Vitamin A: 1249IU, Vitamin C: 24mg, Calcium: 86mg, Iron: 3mg