Why You’ll Love This Recipe

I love the vibrant combination of taco-seasoned beef and crunchy chips that bring bold Tex‑Mex flavors into a comforting pasta salad. I can make a big batch for gatherings, and the crushed chips keep their fun crunch when added right before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rotini (or similar spiral pasta)
Ground beef
Taco seasoning
Chopped tomatoes
Diced green bell pepper
Mexican‑style shredded cheese (Cheddar or Colby‑Jack)
Shredded lettuce
French dressing
Crushed nacho‑cheese tortilla chips (e.g. Doritos)
Optional: chopped cilantro

Directions

Cook rotini according to package directions, drain, and rinse under cold water.
In a skillet, cook the ground beef until browned; drain excess fat and stir in taco seasoning. Let cool.
In a large bowl, combine pasta, seasoned beef, tomatoes, bell pepper, cheese, and lettuce.
Pour French dressing over the mixture and toss to coat everything.
Refrigerate until ready to serve. Just before serving, add crushed tortilla chips and toss gently. Garnish with cilantro if desired.

Servings and Timing

Serves: about 16 (the original yields 16 servings for a big gathering)
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Vegetarian: Substitute beef with black or kidney beans.
Chip choices: Use Fritos or nacho cheese Doritos for alternative crunch.
Dressing swaps: Try Catalina, Catalina‑French blend, ranch, or homemade Catalina if French dressing isn’t your thing.
Veggie add‑ins: Include chopped olives, scallions, or avocado.
Smaller batch: Halve the recipe for fewer servings.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To preserve texture, I store the chips separately and add them fresh when serving— they’d get soggy otherwise.

FAQs

Can I make this the day before?

Yes, I mix everything except the chips and dressing ahead, then add French dressing just before refrigerating. I crush and add the chips right before serving to keep them crisp.

What if someone doesn’t eat beef?

I swap in black beans or even shredded chicken. The salad still gets great flavor and texture.

What can I use if I don’t like French dressing?

Catalina, ranch, or a blend work well. Some prefer Thousand Island or even homemade Catalina‑French mix.

Can I add taco sauce instead of chips?

Yes—taco sauce can amp up the flavor. Chips are mainly for crunch, so you can skip or sprinkle them on top as garnish.

Will the chips get soggy if I mix them in early?

Yes, they soften quickly. I always wait to add chips until just before serving for maximum crunch.

Conclusion

Taco Pasta Salad brings together bold taco flavors and fun crunch in a creamy, colorful pasta dish that’s great for warm-weather get-togethers. I love that it’s easy to adjust, makes a generous batch, and keeps well—just store the chips separately. It’s bright, flavorful, and ready to be a favorite at your next BBQ or potluck.