Ingredients
For the base:
- 16 oz rotini pasta (preferably Barilla)
- 1 lb ground beef
- 4 tbsp taco seasoning (such as McCormick)
For the salad mixture:
- 1.5 cups tomatoes, diced into 1/2-inch pieces
- 1.5 cups bell pepper, diced
- 3 cups shredded cheese
- 4 cups lettuce, finely shredded
- 15 oz French dressing
- 2 tbsp lime juice
- 1/4 cup red onion, finely diced
For the garnish:
- 3 cups tortilla chips, lightly crushed into 1-inch fragments
- Fresh cilantro, for sprinkling
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop cooking and remove excess starch. Drain well and set aside to cool.
- Prepare Vegetables: While pasta cooks, dice tomatoes into 1/2-inch pieces, dice bell pepper into bite-sized chunks, finely shred lettuce, and finely dice red onion to get everything ready for the salad.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add ground beef and break into small crumbles as it cooks. Brown beef fully with no pink remaining, about 5-7 minutes. Drain excess fat. Reduce heat to medium, sprinkle taco seasoning over beef, add 2 tablespoons water, and stir well to coat. Let simmer for 1-2 minutes to bloom spices. Remove from heat and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the cooled pasta, seasoned beef, tomatoes, bell pepper, shredded cheese, lettuce, and red onion. Add lime juice to brighten flavors and prevent oxidation. Toss gently but thoroughly to evenly distribute ingredients without damaging the vegetables.
- Add Dressing and Chips: Pour French dressing over the salad just before serving and toss to lightly coat all components. Fold in the crushed tortilla chips gently as the final step to maintain their crunch.
- Garnish and Serve: Transfer salad to serving bowl or platter. Sprinkle fresh cilantro on top if desired. Serve immediately while chips remain crisp and the salad is chilled. For make-ahead, keep chips, dressing, and cilantro separate and add just before serving.
Notes
- Use Barilla rotini or similar pasta for best texture.
- Rinsing pasta with cold water stops cooking and removes starch to prevent mushiness.
- Adding lime juice helps keep vegetables fresh and vibrant.
- French dressing should be added last to keep salad from becoming soggy.
- Fold in tortilla chips right before serving to preserve crunch.
- If preparing ahead, store dressing, chips, and cilantro separately and combine when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
