Dorito Taco Pasta Salad
This Dorito Taco Pasta Salad features seasoned ground beef, crunchy nacho cheese Doritos, fresh cherry tomatoes, and melted cheeses all tossed together with a tangy Catalina dressing over tender rotini pasta. Perfect for potlucks, picnics, and busy weeknights when you want a crowd-pleasing dish that's satisfying and incredibly easy to prepare.
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Servings: 8 servings
Ingredients
- 16 ounces rotini pasta cooked and cooled before mixing
- 1 pound ground beef 80/20 blend for the best flavor and texture
- 1 ounce taco seasoning store-bought or homemade
- 1 pint cherry tomatoes halved for easy eating
- 1/4 cup thinly sliced green onions white and light green parts work best
- 1 cup shredded sharp cheddar cheese freshly shredded yields better melting
- 1 cup shredded Monterey Jack cheese a milder cheese that complements the Doritos
- 1 cup Catalina dressing or French dressing for a tangy, slightly sweet base
- 2 cups nacho cheese Doritos crushed into bite-sized pieces, reserve some for topping
- 1/4 cup fresh cilantro chopped, adds brightness to balance the richness
- Optional Ingredients
- Black beans drained and rinsed for extra protein and heartiness
- Corn kernels fresh or thawed frozen for sweetness and texture
- Jalapeños sliced thin for a spicy kick
- Red onion finely diced as an alternative to green onions
Instructions
- Brown the Beef: In a large skillet over medium-high heat, add the 1 pound ground beef and cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until it's no longer pink and has developed a light brown crust.
- Add Taco Seasoning: Sprinkle the 1 ounce taco seasoning over the cooked beef, add 1/4 cup water, and stir well to combine, cooking for another 1-2 minutes until the sauce thickens slightly.
- Cool the Beef: Transfer the seasoned ground beef to a plate and let it cool to room temperature before adding it to the pasta, about 5 minutes.
- Boil the Pasta: Bring a large pot of salted water to a boil, add the 16 ounces rotini pasta, and cook according to package directions until al dente, usually 8-10 minutes, then drain and rinse with cold water to stop the cooking process and cool it completely before mixing.
- Combine Base Ingredients: In a very large bowl, add the cooled pasta, cooled ground beef, halved cherry tomatoes, sliced green onions, shredded cheddar cheese, and shredded Monterey Jack cheese, and toss gently to combine.
- Add the Dressing: Pour the 1 cup Catalina dressing over the mixture and toss everything together until every ingredient is evenly coated.
- Fold in Doritos: Gently fold in 1.5 cups of the crushed nacho cheese Doritos, reserving the remaining 0.5 cups for topping to keep them crunchier longer.
- Garnish and Serve: Top with the reserved crushed Doritos, sprinkle the fresh cilantro over the top, and serve immediately or refrigerate until ready to serve.