Description
Looking for a quick, flavorful dinner that everyone will love? This Seasoned Ground Beef Taco Pasta Salad Bowl blends all your favorite taco ingredients with the cool, hearty twist of a pasta salad. Perfect for easy dinners, potluck food ideas, or make-ahead lunch recipes, this bowl is bold, fresh, and filling. With taco-spiced beef, tender pasta, crisp veggies, and a creamy or tangy dressing, it’s the kind of easy recipe that checks all the boxes—great texture, huge flavor, and tons of flexibility. Whether you serve it warm or chilled, it’s guaranteed to become one of your top dinner ideas or meal prep favorites.
Ingredients
12 oz rotini pasta
1 lb ground beef
1 pint cherry tomatoes, halved
1 cup canned black olives, sliced
1 cup canned or frozen sweet corn, drained
½ red onion, finely chopped
1 cup shredded cheddar or Monterey Jack cheese
⅓ cup chopped fresh cilantro
2 green onions, sliced
2 tbsp taco seasoning
½ cup dressing of choice (creamy salsa or cilantro-lime vinaigrette, optional)
Instructions
1. Bring a large pot of salted water to a boil and cook rotini pasta until al dente, about 8–10 minutes. Drain and rinse with cold water. Let it cool.
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
3. Stir in taco seasoning and 2–3 tablespoons of water. Simmer for 2–3 minutes until the beef is well coated. Set aside to cool slightly.
4. Prep the vegetables: halve the cherry tomatoes, chop the red onion, slice green onions, and chop cilantro.
5. In a large bowl, combine the cooled pasta, seasoned beef, tomatoes, corn, black olives, red onion, and cheese. Toss to mix.
6. Drizzle in the dressing if using, and gently toss again until evenly coated.
7. Garnish with cilantro and green onions.
8. Chill in the refrigerator for 30 minutes or serve immediately.
9. Taste before serving and adjust seasoning or dressing as needed.
Notes
Use gluten-free pasta and check your taco seasoning for allergens if needed.
For a vegetarian version, use black beans or meatless crumbles instead of ground beef.
Store leftovers in an airtight container for up to 4 days in the fridge—great for lunchboxes!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Mixing & Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1½ cups
- Calories: 450
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
Keywords: easy dinner, taco pasta salad, pasta bowl, ground beef recipe, potluck idea, food ideas, meal prep