• Prep Time: 40 mins
  • Cooking Time: 20 mins
  • Serves: 15

Taco Pasta Salad

  • Recipe Submitted by on

 Ingredients List

  • Dressing:
  • 1 Cup Mayonnaise
  • 3/4 Cup Sour Cream
  • 3/4 Cup Milk (Plus More As Needed)
  • 1 1/2 Tablespoons Lime Zest
  • 1/4 Cup Cup Fresh Lime Juice
  • 1 Small Jalapeno Pepper, Seeded, Ribs Removed, and Finely Chopped
  • 1/2 Teaspoon Granulated Sugar
  • 1 1/4 Teaspoons Black Pepper
  • Salad:
  • 1 Pound Spiral Pasta
  • 2 Pounds Ground Beef, 80/20
  • 2 Envelopes Taco Seasoning
  • 3/4 Teaspoons Salt
  • 1 1/4 Teaspoon Black Pepper
  • 3/4 Cup Red Onion, Small Chopped
  • 1 Medium Red Pepper, Small Chopped
  • 1 (16.5 Ounce) Container Grape Tomato, Cut in Half
  • 1 Cup Cilantro, Chopped
  • 1 1/2 Cups Sharp Cheddar, Shredded
  • 1 1/2 Cups Monterrey Jack Cheese, Shredded
  • 1 (14.5 Ounce) Bag Nacho Doritos~Divided, Crushed
  • 2-3 Avocados, Firm But Ripe, Diced
  • Garnish
  • 2 Tablespoons Cilantro, Chopped


In a small mixing bowl, whisk together dressing ingredients until well mixed and smooth. Set aside.

Cook pasta according to package directions just until al dented. Rinse, drain, and cool.
In a large skillet, cook the ground beef until no pink remains. Remove fat, stir in both taco sesonings, and cool.

In a large serving bowl, toss together pasta, beef, dressing, red onion, red pepper, tomatoes, and cilantro until evenly coated. Cover and refrigerate for 4-6 hours, or overnight, for best flavor

Just before serving, toss and adjust seasoning. Add more milk (I generally add about 1/4 -1/2 cup), as needed, to loosen dressing. Gently fold in cheeses, 3/4 of the bag of Doritos, and avocado. Pour onto decorative platter and garnished with more of the remaining crushed Doritos and 2 tablespoons of cilantro and serve. serve. Enjoy!

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