This is a nice twist on a taco salad. It works well for potlucks or family get-togethers.
Ingredients
- lean ground beef: 1 pound
- packet taco seasoning mix: 1 piece (1 ounce)
- uncooked tri-color rotini pasta: 1 pack (16 ounce pack)
- French salad dressing: 1 bottle (16 ounce bottle)
- black beans: 1 can (14 ounce can, drained and rinsed)
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- lettuce: 6 cups (shredded)
- tomato: 1 cup (chopped)
- green onions: 1 cup (sliced)
- nacho cheese-flavored corn chips (such as Doritos®): 1 pack (8 ounce pack, crushed)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
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Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
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Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
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Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.
