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Taco Pasta Salad

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A quick and delicious taco pasta salad loaded with black beans, ground beef, savory spices, and whole kernel corn. It’s sure to be a hit this Cinco de Mayo or for your next Fiesta Friday!

Cinco de Mayo is next week and Kim and I couldn’t be more excited. We spent this month sharing a number of fiesta themed recipes and we wanted to close out April with a bang. Kim decided to publish her taco pasta salad dish for our final offering this month.

It’s loaded with Tex-Mex favorites like black beans, corn, and diced tomatoes just to name a few. To simplify the process we used a taco seasoning pack, but feel free to use your own unique blend of savory spices. The pasta salad can be garnished with taco toppings of your choice, so go crazy with the sour cream and guacamole.

The finished taco pasta salad in festive green and white bowls, garnished with sour cream, cheese, and gaucamole.

How to Make Taco Pasta Salad:

  • First, cook the dry pasta per the package instructions and set it aside for later. Also, go ahead prep any toppings you will want to your taco pasta salad.
A photo of all the ingredients needed for taco pasta salad, like corn, taco seasoning, black beans, and cheese in white bowls.
  • Next, while the pasta cooks, in a large skillet over medium-high heat combine the taco seasoning and the ground beef. Cook the beef until it’s almost browned.
  • After that, when beef is almost done, add the black beans, corn, and diced tomatoes. Let the mixture cook for an additional 5-7 minutes or until the ground beef is done. Make sure to stir the ingredients frequently while they cook.
The taco pasta salad ingredients cooking in large non-stick skillet.
  • Then, add the meat mixture to the cooked pasta and toss everything gingerly to combine the pasta salad.
  • Last, serve the taco pasta salad with the cheese and any additional condiments you desire.
A close-up photo of the finished taco pasta salad, topped with cheese, sour cream, guacamole, and a tortilla chip.

Tips for Your Taco Pasta Salad:

  • For a crispy topping, crumble up some tortilla chips and sprinkle them over the pasta salad.
  • Try using 90/10 ground beef, low-fat sour cream, and low-fat cheese to lighten up this recipe.
  • This taco dish can be made gluten-free by substituting just a couple of the base ingredients.

Looking for more Cinco de Mayo recipe ideas? Then check out our Chorizo Enchiladas or our Cheesy Chicken Quesadillas!

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The finished taco pasta salad in festive green and white bowls, garnished with sour cream, cheese, and gaucamole.
Print Recipe
5 from 10 votes

Taco Pasta Salad

A quick and delicious taco pasta salad loaded with black beans, ground beef, savory spices, and whole kernel corn. It’s sure to be a hit this Cinco de Mayo or for your next Fiesta Friday!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Tex Mex
Keyword: Taco Pasta Salad
Servings: 4 Servings
Calories: 880kcal
Author: John

Ingredients

  • 8 Ounces Pasta (dry, elbow macaroni)
  • 16 Ounces Ground Beef
  • 1 Ounce Taco Seasoning (packet like McCormick)
  • 4 Ounces Cheddar Cheese (shredded)
  • 15 Ounces Corn (can, drained)
  • 15.25 Ounces Black Beans (can, drained)
  • 8 Ounces Diced Tomatoes (can, drained)

Instructions

  • First, cook the dry pasta per the package instructions and set it aside for later.
  • Next, while the pasta cooks, in a large skillet over medium-high heat combine the taco seasoning and the ground beef. Cook the beef until it’s almost browned.
  • After that, when beef is almost done, add the black beans, corn, and diced tomatoes. Let the mixture cook for an additional 5-7 minutes or until the ground beef is done. Make sure to stir the ingredients frequently while they cook.
  • Then, add the meat mixture to the cooked pasta and toss everything gingerly to combine the pasta salad.
  • Last, serve the taco pasta salad with the cheese and any additional condiments you desire.

Video

Notes

The calories listed are an approximation based on the ingredients listed in the recipe and do not include any garnishments like crushed chips, guacamole, or sour cream. The taco pasta salad can be stored in your fridge for up to three days in a sealed container.

Nutrition

Serving: 4Ounces | Calories: 880kcal | Carbohydrates: 96g | Protein: 47g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 910mg | Potassium: 1182mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1295IU | Vitamin C: 14.3mg | Calcium: 287mg | Iron: 6.9mg
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Comments

  6. Shay

    This made me hungry and I skipped breakfast this morning! I’m going to have to try this out soon! Thanks for sharing!

    Reply

  10. Elaine @ Dishes Delish

    Mexican food is my favorite cuisine! I love all the flavors you have going with this taco pasta salad and I can’t wait to make your delicious recipe! Hubby’s going to be happy when I do, but not as happy as I will be!! 🙂

    Reply

  16. Karyl Henry

    Oh this looks so good! This would be so great for a party, in kind of a party bar format, so people can top with their favorite items. Loving this one for sure

    Reply

  18. Heather

    This is the perfect salad for summer and especially Game Day! So versatile and super easy.. great classic flavors and perfectly simple to make.

    Reply

  19. Christine

    This sounds DELISH! Love taco salad already, but really loving the idea of making it a pasta salad. So creative and delicious!

    Reply

  20. Sara

    This looks really good! I love taco pasta salad for dinner, it is the one meal we all agree on usually! My recipe uses a tangy catalina dressing but it can sometimes be hard to find. I am going to try yours next time I make this!

    Reply

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