Everything you love about taco night in a chilled, cheesy pasta salad—perfect for BBQs, summer cookouts, or game day.

1 lb rotini (or other spiral pasta)

1 lb ground beef

1 packet taco seasoning

1–2 cups chopped tomatoes

1 green bell pepper, diced

1½ cups shredded Mexican-style cheese (Cheddar or Colby-Jack)

1½–2 cups shredded lettuce

1 cup French dressing (or Catalina)

2 cups crushed nacho cheese tortilla chips (e.g., Doritos)

Optional: chopped cilantro for garnish

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Cook pasta according to package instructions. Drain and rinse under cold water.

In a skillet, cook ground beef over medium heat until browned. Drain fat, stir in taco seasoning, and let cool.

In a large mixing bowl, combine cooked pasta, seasoned beef, tomatoes, bell pepper, cheese, and lettuce.

Add French dressing and toss until evenly coated.

Chill in the fridge until ready to serve.

Just before serving, mix in crushed tortilla chips and garnish with chopped cilantro if desired.

Keep chips separate until serving to maintain crunch.

Substitute beef with black beans for a vegetarian option.

French dressing can be swapped for Catalina, ranch, or Thousand Island.

Add olives, avocado, or scallions for extra flavor and color.

Halve recipe for smaller groups.