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Taco Pasta Salad

There’s nothin’ better than a cold salad on a hot summer’s day. It’s the perfect dish to bring to a potluck, picnic, BBQ or family get-together!
Course: Salad
Cuisine: Mexican
Servings: 12

Ingredients

  • 1 lb. ground beef cooked, drained & cooled
  • 3 T. (1 oz.) pkg. taco seasoning
  • 1 lb. rotini cooked, drained & rinsed with cold water
  • 1 (15 oz.) can dark red kidney beans rinsed and drained
  • 1 green pepper diced
  • 1 sm. yellow onion diced
  • 1 pint grape tomatoes sliced in half
  • 2 c. shredded Colby jack cheese
  • 3 c. shredded iceberg lettuce
  • 1 1/2 c. creamy French dressing
  • 9 3/4 oz. bag Nacho Doritos broken into bite-size pieces

Instructions

  • In a large skillet, cook ground beef over medium-high heat until no longer pink; drain excess grease. Stir in taco seasoning and water, cook according to package directions; set aside to cool.
  • Meanwhile, bring a large pot of salted water to a boil, cook pasta al dente, according to package directions; drain and rinse under cold water.
  • In a very large bowl, gently toss together seasoned beef, cooked noodles, beans, green pepper, onion, tomatoes, lettuce, and cheese.
  • Pour French dressing overall; gently toss until everything is well coated.
  • Stir in the chips just before serving, Enjoy!