Description

Discover the ultimate Taco Pasta Salad, a vibrant Mexican‑inspired twist on classic pasta. This easy, crowd‑pleasing dish combines al dente elbow macaroni with seasoned ground beef, juicy cherry tomatoes, sweet corn, and melty shredded cheese. A creamy blend of sour cream, mayonnaise, and grape juice creates a tangy dressing, while crushed nacho cheese chips add a satisfying crunch. Ideal for summer picnics or quick weeknight meals, this colorful salad offers bold flavor, refreshing texture, and

Ingredients

Scale

8 ounces elbow macaroni
1 pound ground beef
1 packet taco seasoning
1 cup cherry tomatoes, halved
1 cup corn, drained
1 cup shredded cheese
1 cup nacho cheese chips, crushed
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons grape juice
Salt to taste

Instructions

Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in the taco seasoning and a splash of water. Cook for another 2-3 minutes until well combined.
In a large bowl, combine the cooked macaroni, seasoned beef, cherry tomatoes, corn, and shredded cheese.
In a separate bowl, mix together the sour cream, mayonnaise, grape juice, and salt until smooth. Pour this dressing over the pasta mixture and stir to combine.
Gently fold in the crushed nacho cheese chips for added crunch.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra crunch
add the nacho cheese chips right before serving. Adjust salt to taste. Substitute smoked beef for ground beef for a deeper smoky flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: One‑pot
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg

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