Description
A hearty blend of beef, pasta, and fresh vegetables dressed with a tangy Catalina dressing, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 pound rotini pasta
- 1 pound lean ground beef
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 15 ounces canned black beans, rinsed and drained
- 8 ounces canned whole kernel corn, drained
- 2 cups cherry tomatoes, halved
- 2 cups shredded Fiesta blend cheese
- 16 ounces Catalina dressing
- 3 tablespoons sour cream
- 9 ounces Nacho Cheese Doritos, crushed
- 2 cups shredded iceberg lettuce
Instructions
- Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package directions until al dente. Drain and rinse under cold water until cool. Drain again and transfer to a large mixing bowl.
- In a skillet over medium-high heat, brown ground beef, breaking into crumbles. Drain excess grease. Add taco seasoning and water, stir, then simmer for 3-5 minutes until liquid is mostly absorbed. Cool completely.
- Rinse and drain black beans. Drain corn. Halve cherry tomatoes and shred iceberg lettuce. Crush Nacho Cheese Doritos.
- In a bowl, whisk Catalina dressing and sour cream until smooth.
- Add cooled taco meat, black beans, corn, tomatoes, and lettuce to the bowl with pasta. Pour dressing over and toss gently to combine.
- Cover and refrigerate for at least 2 hours before serving. Stir before serving and top with crushed Doritos for added crunch.
Notes
Store leftovers in an airtight container for 3-4 days, keeping Doritos separate until serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg