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A large bowl of Nacho Taco Pasta Salad with seasoned beef, cheese, tomatoes, and crushed tortilla chips.

Loaded Nacho Taco Pasta Salad

This dish is the ultimate mashup of game-day nachos, a hearty taco night, and a classic summer pasta salad. It features perfectly cooked pasta and savory ground beef in a creamy, zesty dressing, all brought together with the signature crunch of nacho cheese tortilla chips just before serving.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course, Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound rotini pasta
  • 1 pound lean ground beef 90/10 recommended
  • 1/4 cup water
  • 1 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup salsa mild, medium, or hot
  • 2 cups sharp cheddar cheese, shredded
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 medium red onion, finely diced
  • 1 large bag approx. 9.25 oz
  • Sliced black olives optional, for garnish
  • Fresh cilantro, chopped optional, for garnish
  • Sliced jalapeños optional, for garnish
  • Diced avocado optional, for garnish

Equipment

  • Large pot
  • Colander
  • Large Skillet
  • Wooden spoon or spatula
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Can opener

Method
 

  1. Bring a large pot of generously salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool it down. Set aside.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain off all excess grease.
  3. Return the skillet with the beef to the heat. Add the taco seasoning and 1/4 cup of water. Stir to combine and simmer until the liquid has mostly evaporated and the beef is well-coated. Remove from heat and allow to cool completely.
  4. In a very large mixing bowl, whisk together the mayonnaise, sour cream, and salsa until smooth and fully combined.
  5. To the dressing, add the cooled pasta, cooled taco meat, shredded cheddar cheese, drained corn, halved tomatoes, and diced red onion.
  6. Gently fold all the ingredients together with a large spatula until everything is evenly coated in the creamy dressing.
  7. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld together.
  8. Just before serving, take the salad from the refrigerator. Gently crush about half to three-quarters of the bag of tortilla chips and fold them into the salad. Garnish with optional toppings like cilantro, olives, or jalapeños and serve immediately for maximum crunch.

Notes

For best results, do not add the tortilla chips until the moment you are ready to serve to prevent them from becoming soggy. Ensure you drain the ground beef thoroughly to avoid a greasy salad. The salad base (without chips) can be made up to 24 hours in advance. For variations, try ground turkey or a can of black beans instead of beef. Colby Jack or Pepper Jack cheese also work well. For an extra flavor boost, add the juice of one lime or a can of diced green chiles to the dressing.