Beef Taco Pasta Salad

beef taco pasta salad Entree Southwest
Beef Taco Pasta Salad
  • Prep 25 min
  • Total 40 min
  • Servings 8

Traditional taco salad meets pasta salad in this southwest-style crowd-pleaser that comes together quick with a box of Suddenly Salad™. MORE+ LESS-

Updated June 25, 2019
Old El Paso
Make with
Old El Paso


box Betty Crocker™ Suddenly Pasta Salad™ Southwest pasta salad
Mayonnaise and milk called for on pasta salad box
lb lean (at least 80%) ground beef
package (1 oz) Old El Paso™ taco seasoning mix
cups chopped romaine
cup pico de gallo
cup sliced olives
cup chopped fresh cilantro leaves
cup sliced scallions
cups corn chips


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  • 1
    Make pasta salad as directed on box; place in large bowl, and set aside.
  • 2
    In 10-inch skillet, cook beef over medium heat until brown, stirring occasionally; drain. Stir in taco seasoning mix and 1/4 cup water; simmer until thickened, stirring occasionally. Set aside to cool slightly.
  • 3
    To large bowl of pasta salad, add romaine, pico de gallo, olives, cilantro and scallions; toss. Fold in warm seasoned beef. Top with corn chips; serve with your favorite taco toppings.

Expert Tips

  • Bulk up this salad with some additional add-ins: shredded cheese, black beans, corn kernels, avocado chunks, sour cream, guacamole, sautéed peppers and onions — or pickled jalapeños!
  • To make this salad ahead of time, combine all of the ingredients except the romaine; cover and refrigerate — add the romaine at the last minute to keep it crunchy!

Nutrition Information

No nutrition information available for this recipe

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