Dorito Taco Pasta Salad
This taco pasta salad has seasoned beef, two cheeses, and Catalina dressing with Doritos folded in right before serving. I've been bringing this to cookouts every summer since I first made it.
Servings: 10 servings
Calories: 669kcal
Ingredients
- 16 ounces rotini pasta
- 1 pound ground beef
- 1 ounce taco seasoning
- 1 pint cherry tomatoes halved
- ¼ slice thinly sliced green onions
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup Catalina dressing
- 2 cups nacho cheese Doritos crushed
- ¼ cup fresh cilantro chopped
Instructions
- Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to the package directions until al dente. Drain the pasta in a colander and rinse it thoroughly under cold running water to stop the cooking process and cool the noodles completely.16 ounces rotini pasta
- Heat a large skillet over medium-high heat, add the ground beef, and cook until completely browned, breaking it up as it cooks for about 6 to 8 minutes. Drain any excess grease from the skillet.1 pound ground beef
- Return the skillet to the stove over medium-low heat, sprinkle the taco seasoning packet over the meat, and add the amount of water specified on the seasoning packet. Simmer for 3 to 5 minutes until the liquid reduces, then remove the skillet from the heat and let the beef cool completely.1 ounce taco seasoning
- In a large mixing bowl, combine the cooled rotini pasta, cooled taco ground beef, halved cherry tomatoes, sliced green onions, shredded sharp cheddar cheese, and shredded Monterey Jack cheese.1 pint cherry tomatoes, ¼ slice thinly sliced green onions, 1 cup shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese
- Pour the Catalina dressing over the pasta mixture and toss all the ingredients together with a large spoon until everything is evenly coated.1 cup Catalina dressing
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 4 hours, allowing the flavors to meld together before serving.
- Just before serving the salad, gently fold in the crushed nacho cheese Doritos and top with the chopped fresh cilantro. Enjoy!2 cups nacho cheese Doritos, ¼ cup fresh cilantro
Notes
Storage:
Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. This salad is meant to be served cold and freezing it is not an option. The pasta, tomatoes, and dressing all fall apart in the freezer.
If you can help it, store the salad without the Doritos and add a fresh handful each time you serve. If the chips are already mixed in, plan to finish those leftovers within a day or two while there's still some crunch left.
Tips:
- Both the pasta and beef need to be completely cold before they touch anything else in the bowl. Even a little warmth will melt the cheese and send all the dressing straight to the bottom. No exceptions.
- Give the salad its full four hours in the fridge. That time isn't optional; it's when the Catalina soaks in and the taco seasoning actually melds with everything. Rush it and the whole thing tastes thin and under-seasoned.
- Hold the Doritos until the very second you're setting the bowl on the table. Catalina gets into them quickly. Thirty minutes early and the crunch is already gone. Keep the bag sealed and separate until the last possible moment.
- Rinse your pasta under cold water after cooking. It stops the pasta from overcooking, knocks off the excess starch that causes clumping, and keeps it from drinking up all the dressing before you've even assembled the salad.
Nutrition
Calories: 669kcal | Carbohydrates: 74g | Protein: 24g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 1044mg | Potassium: 475mg | Fiber: 5g | Sugar: 11g | Vitamin A: 725IU | Vitamin C: 12mg | Calcium: 249mg | Iron: 3mg
