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Mexican Chef Pasta Salad

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5 from 1 review

Cha Cha Cha! Delish and easy one pot meal that the entire family will enjoy! Great combo of flavors and textures!

Ingredients

Scale
  • 14 oz. bag of Flamingo Pasta (or any other short shape)
  • 1 T. olive oil
  • 11/2 pounds lean ground beef
  • 1 packet (1.25 oz) taco seasoning
  • 2 Romaine lettuce heads, chopped, or 1 small head Iceberg lettuce, chopped
  • 1 can black beans, rinsed and drained
  • 1 pint grape tomatoes, halved lengthwise
  • 1/2 cup diced Vidalia onion, or sweet onion
  • 2 avocados, diced
  • 1 lemon, for juice, or 1 T frozen lemon juice
  • 1 cup shredded cheddar cheese
  • 2 cups Doritos, nacho cheese, bite size crumbles (may substitute any corn chip)
  • 1/2 bottle of Catalina dressing (store bought), or more to taste.
  • Tabasco, or other hot sauce

Instructions

  1. Cook pasta according to package directions, drain and rinse with cold water. Toss with a tablespoon of olive oil and place in large bowl.
  2. Brown meat in a large skillet or medium high heat. Drain grease. Add taco seasoning plus water according to packet directions. Let meat cool slightly. Add meat to pasta in bowl.
  3. If serving immediately, add all other ingredients including chips to large bowl with pasta and ground beef. Optional: Add a few shakes of hot sauce.
  4. Toss and serve immediately with additional hot sauce on the side.
  5. If you are making ahead, hold off adding chips until ready to serve. You can chill pasta salad in fridge until ready to eat. I suggest pulling salad out 20 minutes prior to serving and tossing gently again and adding chips.
  6. Note: I like to plate this salad on a dish with some pretty romaine leave on the bottom and add a few large chips on top! See pics for ideas!
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