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Taco Pasta Salad

Taco salad meets Mexican pasta in this creamy ground beef pasta salad with cheddar, crunchy tortilla chips, and a ranch-salsa dressing. Chilled for at least 2 hours, it delivers a scoopable pasta texture and bold Tex-Mex flavor in every bite.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb pasta shells or rotini Use 12–16 oz dry pasta as listed (1 lb).
  • 1 lb ground beef Lean ground beef keeps the dressing from feeling greasy.
  • 1 packet taco seasoning Season the beef according to packet directions.
  • 1 cup cheddar cheese, shredded Shred for best melt and mixing.
  • 1 cup cherry tomatoes, halved Halve for quick bite-size pieces.
  • 1 cup corn kernels Canned or frozen works; drain thawed corn well.
  • 0.5 cup red onion, diced Dice small so it blends through the pasta.
  • 1 cup ranch dressing The creamy base for the salad dressing.
  • 0.25 cup salsa Adds tang and taco-style flavor to the dressing.
  • 1 cup crushed tortilla chips Add right before serving for maximum crunch.
  • 1 lettuce Chopped for topping; keep cool and crisp.
  • 1 sour cream Use as a topping.
  • 1 cilantro Optional but recommended for a fresh finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook the pasta shells or rotini according to package directions, then drain and rinse with cold water to stop the cooking and cool the pasta.
Brown beef
  1. Brown the ground beef in a cast iron skillet until cooked through, then mix in the taco seasoning according to package directions and cool before combining with the salad.
Mix dressing
  1. Mix the ranch dressing with the salsa until smooth and evenly blended.
Assemble salad
  1. Combine the pasta, ground beef, cheddar cheese, cherry tomatoes, corn kernels, and red onion in a large bowl.
  2. Pour the ranch-salsa dressing over the salad and toss to coat so the pasta and toppings are evenly covered.
Chill
  1. Refrigerate for at least 2 hours to help the pasta absorb flavor and set the texture.
Top and serve
  1. Top the chilled salad with crushed tortilla chips, lettuce, sour cream, and cilantro right before serving for the best crunch and freshness.

Notes

For a cleaner, less watery salad, cool the pasta and browned beef completely before mixing, and drain any liquid from tomatoes or corn. Refrigerate in an airtight container for up to 3 days; stir once before serving. Freezing isn’t recommended because ranch-based dressing and toppings will soften. If you want a lighter option, use Greek yogurt ranch style in place of ranch dressing for a tangier, higher-protein twist.