Taco Pasta Saladđâ¤
Ingredients Youâll Need
For the Pasta:
8 oz small pasta shapes (like bowties, shells, or elbows)
For the Topping:
1 lb ground beef (or turkey for a lighter option)
1 packet taco seasoning (or homemade seasoning blend)
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1/2 cup shredded cheddar cheese
For the Dressing:
1/2 cup sour cream (or Greek yogurt for a healthier option)
1/4 cup ranch dressing (or buttermilk for a DIY version)
1 tablespoon lime juice
1 teaspoon ground cumin
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
Step 2: Season the Beef
In a skillet over medium-high heat, cook the ground beef until browned and crumbled, breaking it apart with a spatula as it cooks.
Drain any excess fat, then stir in the taco seasoning according to package directions. Let the beef cool slightly before assembling the salad.
Step 3: Make the Dressing
In a mixing bowl, whisk together the sour cream , ranch dressing , lime juice , cumin , salt , and pepper until smooth and creamy. Set aside.
Step 4: Assemble the Salad
In a large mixing bowl, combine the cooled pasta , seasoned beef , lettuce , tomatoes , cilantro , and cheddar cheese .
Pour the dressing over the mixture and toss gently to coat everything evenly.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled alongside tortilla chips, crusty bread, or as a standalone dish. Garnish with extra cheese, avocado slices, or hot sauce if desired.