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Nacho Taco Pasta Salad

Nacho Taco Pasta Salad

Dive into a flavor fiesta with this incredible Nacho Taco Pasta Salad, a game-changer for quick weeknight dinners or potluck perfection that’s both satisfying and incredibly easy to whip up.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Salad
Cuisine: American, Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni or rotini pasta
  • 1 pound ground beef or turkey
  • 1 packet (1 ounce) taco seasoning
  • 1/4 cup water
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup red onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons salsa (your favorite kind)
  • 1 tablespoon lime juice
  • Salt and freshly ground black pepper to taste
Optional toppings: crushed tortilla chips, chopped cilantro, diced jalapeños, avocado

Equipment

  • Large pot,
  • Large skillet
  • Large mixing bowl
  • Medium Bowl

Method
 

  1. Cook the elbow macaroni or rotini pasta in a large pot of salted water according to package directions until al dente. Drain thoroughly and rinse with cold water. Set aside.
    1 pound elbow macaroni or rotini pasta
  2. While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 pound ground beef or turkey
  3. Stir the taco seasoning packet and 1/4 cup of water into the browned meat. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened and coated the meat.
    1 packet (1 ounce) taco seasoning, 1/4 cup water
  4. In a very large mixing bowl, combine the cooked and drained pasta, the seasoned taco meat, the drained and rinsed black beans, and the drained corn.
    1 pound elbow macaroni or rotini pasta, 1 pound ground beef or turkey, 1 (15-ounce) can black beans, drained and rinsed, 1 (15-ounce) can corn, drained
  5. Gently stir in the halved cherry tomatoes, sliced black olives, and finely chopped red onion.
    1 cup cherry tomatoes, halved, 1/2 cup black olives, sliced, 1/4 cup red onion, finely chopped
  6. In a separate medium bowl, whisk together the sour cream, mayonnaise, salsa, and lime juice. Season with salt and freshly ground black pepper to taste.
    1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons salsa (your favorite kind), 1 tablespoon lime juice, Salt and freshly ground black pepper to taste
  7. Pour the prepared dressing over the pasta and taco mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Stir in the shredded cheddar and Monterey Jack cheeses.
    1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
  8. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes before serving.
  9. Before serving, give the Nacho Taco Pasta Salad a final stir. Garnish with your favorite optional toppings such as crushed tortilla chips, fresh cilantro, diced jalapeños, or creamy avocado slices.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Best served cold.
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