Description
Taco Pasta Salad is filled with macaroni, ground beef, and a creamy dressing. So yummy, filling and perfect for feeding a crowd!
Ingredients
Scale
- 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
- 1 small onion, diced
- 1 pound ground beef
- 2 teaspoons garlic (2 cloves)
- 1 pound small pasta (like macaroni)
- 2 tomatoes, diced
- 1 bunch green onion, chopped
- 1 15-ounce can sweet corn
- 1 3-ounce can sliced olives
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 1/2 cup crushed tortilla chips
Instructions
- Step 1: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add onion, ground beef and garlic and season with a pinch of salt and pepper. Cook until meat is no longer pink. Transfer to a paper towel lined plate to drain and cool.
- Step 2: Meanwhile, cook pasta in salted water according to package directions. Drain and set aside to cool.
- Step 3: Once cooled, gently stir ground beef into macaroni.
- Step 4: Combine Creamy Taco Dressing ingredients in a small bowl. Pour over macaroni and beef mixture and stir until completely coated.
- Step 5: Gently stir in tomatoes, green onions, corn, olives and cheese. Refrigerate until ready to serve.
- Step 6: Top with diced avocado and tortilla chips just before serving.
Notes
Enjoy this salad at room temp or store it in the fridge for a day or two. Add the diced avocado and tortilla chips right before serving to keep them fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 643 kcal
- Sugar: 7 g
- Sodium: 619 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 67 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 73 mg
Keywords: taco pasta, taco pasta salad