Go Back

Mexican Taco Pasta Salad

Mexican taco pasta salad with taco-seasoned ground beef, melted cheddar, and a creamy ranch-salsa dressing for every taco topping in one bowl. Shell pasta is mixed with black beans and corn, chilled for a thick, sliceable feel, then finished with crushed Doritos.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta and beef base
  • 1 lb pasta shells
  • 1 lb ground beef
  • 1 taco seasoning 1 packet
Cheese and vegetables
  • 2 cup cheddar cheese, shredded
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 1 can black beans, drained 15 oz can
  • 0.5 cup red onion, diced
Creamy dressing
  • 1 cup ranch dressing
  • 0.25 cup salsa
Toppings and finishing
  • 2 cup Doritos, crushed
  • 0.5 lettuce for serving
  • 0.5 sour cream for serving
  • 0.25 cilantro for serving

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook pasta shells according to package directions until al dente, then drain and rinse under cold water to stop cooking. Visual cue: pasta should feel firm and separate, not sticky.
Brown the beef
  1. Brown the ground beef in a sheet pan until cooked through, then add taco seasoning and cook according to package directions. Visual cue: beef should be evenly coated and no longer pink in the center.
Make the dressing
  1. Mix ranch dressing with salsa until smooth and speckled. Visual cue: the mixture should be uniform with a light orange-pink swirl.
Assemble salad
  1. Combine pasta, ground beef, cheddar cheese, cherry tomatoes, corn, black beans, and red onion in a large bowl. Visual cue: ingredients should be evenly distributed with visible pops of red, yellow, and green.
Coat with dressing
  1. Pour the ranch-salsa dressing over the salad and toss to coat thoroughly. Visual cue: pasta should look glossy and lightly dressed, not dry at the bottom.
Chill
  1. Refrigerate for at least 2 hours to let flavors meld and the dressing set. Visual cue: after chilling, the salad looks cohesive and the pasta looks slightly thicker.
Finish and serve
  1. Top with crushed Doritos, lettuce, sour cream, and cilantro right before serving. Visual cue: Doritos should stay crisp and colorful on top.

Notes

For best texture, crush Doritos and chop toppings only right before serving so they stay crunchy. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended due to pasta and dairy dressing. If you want a lighter option, swap ranch dressing for Greek yogurt-based ranch to reduce calories while keeping the creamy tang.