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Taco Pasta Salad With Doritos

A high-energy, crowd-pleasing pasta salad featuring seasoned ground beef, rotini, and fresh Tex-Mex vegetables tossed in a tangy Catalina dressing. Finished with crushed Nacho Cheese Doritos for an iconic, addictive crunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

The Protein & Grains
  • 1 lb ground beef 80/20 blend, drained well.
  • 8 oz rotini pasta Cooked al dente and chilled.
  • 2 tbsp taco seasoning
The Fresh Mix
  • 1 can (15 oz) corn kernels Drained thoroughly.
  • 1 medium Roma tomato Finely diced.
  • 1/2 cup red bell pepper
  • 2 cups shredded cheddar cheese
The Crunch & Dressing
  • 1 cup Catalina dressing
  • 1 bag (9 oz) Nacho Cheese Doritos Slightly crushed.

Equipment

  • Large skillet
  • Large Mixing Bowl
  • Colander

Method
 

  1. Cook the rotini in salted water until al dente. Drain and rinse under cold water immediately to stop the cooking and remove surface starch.
  2. Brown the ground beef in a skillet. Add taco seasoning and a splash of water, simmering until the liquid is gone. Let the meat cool to room temperature.
  3. In a large mixing bowl, combine the cold pasta, seasoned beef, corn, tomatoes, bell peppers, and shredded cheese.
  4. Pour the Catalina dressing over the mixture and toss until every spiral of pasta is evenly coated.
  5. Seconds before serving, fold in the crushed Doritos. This prevents the chips from absorbing moisture and losing their snap.

Notes

Sofia's Pro Tip: To prevent a soggy salad, use the 'window of crunch' technique. If you are preparing this for a potluck, mix all the ingredients except the chips and store them in the fridge. Bring the bag of Doritos separately and fold them in right as you set the bowl on the table. This ensures the first bite is just as crunchy as the last.