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Easy, Creamy Taco Pasta Salad for a Crowd

A fork lifting a bite of creamy taco pasta salad mixed with ground beef, corn, and black beans from a white bowl.
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This hearty Taco Pasta Salad combines tender pasta, seasoned ground beef, fresh vegetables, and a creamy dressing. It is a simple, make-ahead dish perfect for potlucks, summer BBQs, or a satisfying weeknight dinner.

Ingredients

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  • 1 pound elbow macaroni or rotini pasta
  • 1 pound ground beef
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 1 cup mayonnaise
  • 1/2 cup French dressing or Catalina dressing
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup frozen corn, thawed
  • 1 cup black beans, rinsed and drained
  • 1 cup chopped tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped black olives
  • 1 cup crushed tortilla chips or Doritos for topping (optional)

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse with cold water to cool it down. Set aside.
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.
  3. Stir in the taco seasoning and water. Cook for 5 to 7 minutes, stirring occasionally, until the liquid has mostly evaporated. Remove from heat and let the meat cool slightly.
  4. While the meat cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, French or Catalina dressing, vinegar, sugar, salt, and pepper until smooth.
  5. In a very large bowl, combine the cooled pasta, seasoned ground beef, shredded cheddar cheese, thawed corn, black beans, chopped tomatoes, red onion, and black olives.
  6. Pour the dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
  7. Cover the bowl and chill the taco pasta salad in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  8. If using, sprinkle the crushed tortilla chips or Doritos over the top just before serving for crunch.

Notes

  • This salad works well as a main dish because it contains ground beef, or as a hearty side dish for summer BBQs.
  • For a Ranch Taco Salad variation, substitute the French dressing with an equal amount of your favorite creamy Ranch dressing.
  • You can easily double this recipe to make a large batch for potlucks or feeding a crowd.
  • Prepare the entire salad, minus the crunchy topping, up to one day ahead. Store covered in the refrigerator.

Nutrition

Find it online: https://cookincorner.com/taco-pasta-salad-recipe-easy-creamy/