Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to stop the cooking.
- While pasta cooks, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains. Drain excess fat, leaving about 1 tablespoon.
- Sprinkle taco seasoning over the beef, add a splash of water, and stir for 1 minute until fragrant. Remove from heat.
- In a large mixing bowl, whisk together sour cream, mayonnaise, and fresh lime juice.
- Scrape the seasoned beef and all its drippings into the bowl with the creamy dressing. Whisk to combine into a silky sauce.
- Add the cooled, drained pasta to the bowl. Gently fold with a spatula until fully coated with the dressing.
- Gently fold in the drained black beans, corn, diced tomatoes, and shredded cheese. Taste and add salt if needed.
- Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Just before serving, crush the Doritos and sprinkle them generously over the top of the salad. Alternatively, serve the crushed chips on the side for garnish.
Notes
For best texture, do not add the Doritos until right before serving. The salad can be stored, covered and without chips, in the refrigerator for up to 3 days. For substitutions: use Greek yogurt instead of sour cream, ground turkey or plant-based crumbles instead of beef, or Cool Ranch Doritos for a different flavor. Add-ins like diced avocado, jalapeños, cilantro, or green onions are excellent variations.