Beef Taco Pasta Salad
I created this recipe for beef taco pasta salad in partnership with the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff.
As always, all opinions are my own.
I am a huge fan of simple potluck- or weeknight-friendly recipes that are easy, fast and please every member of my family.
That’s where this beef taco pasta salad comes in.
It’s similar to a traditional taco salad with taco-seasoned ground beef (I add black beans), cheddar cheese, lettuce, tomato, crushed tortilla chips and dressing, but I’ve added whole grain pasta to make it a bit more substantial.
And let’s be honest who doesn’t love pasta?!
How to make beef taco pasta salad
Featured Ingredients
- Ground beef: Beef is a source of 10 essential nutrients, like protein, iron and vitamin B12. It’s available in nearly every supermarket, making it accessible and affordable, and ground beef is quick to cook, making it perfect for a salad like this one.
- I brown it in a skillet, then add my favorite taco seasoning.
- It can be used to make a salad like this one, or you can make extra and have tacos, nachos, enchiladas, burrito bowls or stuff it in lettuce cups.
- Black beans: I add black beans for a boost of fiber, vitamins and minerals and to bulk up my taco meat.
- Plus, it adds another texture to my salad (and having multiple textures is a good thing!).
- Taco seasoning: You can use your favorite store-bought or homemade taco seasoning.
- Here is my recipe for homemade:2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano leaves, ¼ teaspoon ground black pepper.
- I add ½ teaspoon coarse salt, but you can add as much or as little as you’d like. You can also add a pinch (or more) of crushed red pepper flakes to make it spicy.
- Lettuce: I use thinly shredded romaine because it’s hearty, colorful and has a nice crunchy texture. You could also use iceberg lettuce.
- Tomato: Roma, cherry or grape tomatoes work best because they have minimal juice, so the pasta salad holds up a bit longer.
- Bell pepper: Any color will work here – green, red, orange or yellow. You can even use a mix, if you’d like.
- They add that classic bell pepper flavor, some additional nutrients like vitamin C and A, and provide a bright crunch to the salad.
- Shredded cheese: I simply cannot have taco salad without shredded cheddar!
- Green onion: I like to finish this salad with a few sliced green onions. They’re flavorful AND colorful!
- Tortilla chips: Crush them up and toss them into the salad. The crunch and salt will take this pasta salad to the next level!
- Dressing: I use a sort-of unique mix of ingredients to make the dressing for this salad.
- But trust me – it’s delicious. You’ll mix some of the taco seasoning into the dressing with plain Greek yogurt, Catalina dressing and lime juice. It’s. So. Good.
Step-by-Step Instructions
To make the pasta:
- Bring a large pot of water to a boil.
- Cook the pasta shells according to package directions.
- Drain and rinse under cold water.
- Transfer to a sealed bowl and place in the refrigerator until completely cooled.
To make the taco meat:
- Heat a large skillet to medium.
- Add the ground beef and cook 5-7 minutes or until browned and fully cooked, breaking it up with a wooden spoon as it cooks.
- Drain any excess fat, then place the ground beef back in the skillet on medium heat.
- Add the black beans and 3 tablespoons of the taco seasoning and ¼ cup water and let simmer, stirring constantly, until the sauce has thickened.
- Remove from the heat and let slightly cool.
- Transfer to a sealed bowl and place in the refrigerator until completely cooled.
To make the dressing:
- In a large glass mixing bowl, whisk together the Greek yogurt, Catalina dressing, lime zest and juice and the remaining taco seasoning, until combined.
To prepare the salad:
- Place the cooked and cooled pasta and cooled taco meat in the mixing bowl with the dressing.
- Stir in the tomatoes, lettuce, bell pepper, shredded cheddar cheese, black olives (if using) and half of the green onion, until combined.
- Taste and adjust the seasoning, if necessary. Stir in the crushed tortilla chips.
- Transfer the pasta salad to a large serving bowl.
- Top with the remaining sliced green onion.
Storage Tips
- If you’re serving the pasta salad right away, mix everything together according to the recipe and refrigerate about 30 minutes (to let the flavors meld and to allow it to become adequately chilled).
- If you’re serving the pasta salad later that day or the next day, prepare the pasta, taco meat, salad ingredients and dressing separately.
- Mix it all together about 30 minutes before serving and store in the refrigerator.
- To keep the lettuce and tortilla chips fresh, cut it/crush them and add right before serving.
- How long will it store? The salad will last in an airtight container, in the refrigerator, about 3 days.
- You may need to add additional Catalina dressing, as the pasta will soak up some of the dressing as it sits. This salad is not suitable for freezing.
Fun Facts About Beef
As a registered dietitian and chef, I am passionate about sharing recipes that utilize ingredients that are nourishing, attainable and affordable.
That’s why I love beef, so let me tell you more about it.
- A 3-ounce serving of lean beef has about 170 calories and is a source of 10 essential nutrients, like protein, B-vitamins (including vitamin B12), iron and zinc.
- Approximately half of beef’s fat is monounsaturated, the same healthy fat found in olive oil.
- A portion size of lean beef is about 3 ounces, which is about the size of a deck of cards.
- There are over 36 cuts of beef that the USDA considers lean. Look for “round” or “loin”, like sirloin, tenderloin or eye round roast. When shopping for this recipe, grab a package of ground sirloin or ground round.
- Use a meat thermometer to test beef for doneness. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef doneness.
- To learn more about beef, visit www.NortheastBeef.org. You’ll find recipe inspiration, nutrition info cooking tips and so much more!
Nutrition Considerations
- To make it gluten free: Use gluten free pasta. Be sure all other packaged ingredients are gluten free.
- To make it dairy free: Skip the cheese and use a dairy free yogurt.
- To make it nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
- To make it egg free: This recipe does not contain eggs. Be sure all packaged ingredients are egg free.
Other beefy recipes you’ll love:
- Classic Chili with Beef
- Beef Tacos with Refried Beans
- Beef Tenderloin with Cranberry Balsamic Compote
- Sesame Ginger Beef Udon Bowls
- Restaurant-Style Beef and Broccoli
- Instant Pot Beef Barley Soup
- Cocktail Meatballs with Cranberry BBQ Sauce
Beef Taco Pasta Salad
A pasta salad with taco-seasoned ground beef, black beans, cheddar cheese, lettuce, tomato, crushed tortilla chips and dressing.
- Prep Time: 10-15 mins
- Cook Time: 20-25 mins
- Total Time: 30-40 mins
- Yield: Serves 8
- Category: Main Course
- Method: Stove-Top, No Cook
- Cuisine: American, Mexican
Ingredients
- ½-pound whole grain pasta shells
- 1-pound lean ground beef (ground sirloin or round)
- 15-ounce can black beans, rinsed and drained
- 4 tablespoons taco seasoning (see recipe below), divided
- 1 cup plain Greek yogurt
- ¼ cup prepared Catalina dressing
- Zest and juice of 3 medium limes (about ⅓ cup)
- 3 Roma tomatoes, stemmed and diced (about 1 ½ cups)
- 1 small head romaine lettuce, chopped (about 2 cups)
- 1 medium bell pepper, stemmed, seeded and diced (about 1 cup)
- 1 cup shredded mild cheddar cheese
- 8-ounce can sliced black olives (optional)
- 2 medium green onions, ends trimmed, sliced (about ½ cup), divided
- 3 ounces tortilla chips, lightly crushed (about 2 cups)
Instructions
- Bring a large pot of water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Transfer to a sealed bowl and place in the refrigerator until completely cooled.
- Heat a large skillet to medium. Add the ground beef and cook 5-7 minutes or until browned and fully cooked, breaking it up with a wooden spoon as it cooks. Drain any excess fat, then place the ground beef back in the skillet on medium heat. Add the black beans and 3 tablespoons of the taco seasoning and ¼ cup water and let simmer, stirring constantly, until the sauce has thickened. Remove from the heat and let slightly cool. Transfer to a sealed bowl and place in the refrigerator until completely cooled.
- In a large glass mixing bowl, whisk together the Greek yogurt, Catalina dressing, lime zest and juice and the remaining taco seasoning, until combined.
- Place the cooked and cooled pasta and cooled taco meat in the mixing bowl with the dressing. Stir in the tomatoes, lettuce, bell pepper, shredded cheddar cheese, black olives (if using) and half of the green onion, until combined. Taste and adjust the seasoning, if necessary. Stir in the crushed tortilla chips.
- Transfer the pasta salad to a large serving bowl. Top with the remaining sliced green onion.
Notes
Homemade taco seasoning recipe: Place 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano leaves and ¼ teaspoon ground black pepper into a small bowl and whisk to combine. I add 1 teaspoon coarse salt, but you can add as much or as little as you’d like. You can also add a pinch (or more) of crushed red pepper flakes to make it spicy. Store in a sealed container in the pantry up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 445
- Sugar: 8g
- Sodium: 319mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 52mg