This bold and zesty Tex-Mex Taco Pasta Salad combines all your favorite taco flavors in one creamy, satisfying bowl. Packed with seasoned ground beef, tender pasta, crunchy peppers, black beans, and a spiced sour cream dressing, it’s the ultimate summer potluck crowd-pleaser. Whether served cold or room temp, this dish doubles as a hearty side or a full meal in its own right. Bonus: it’s perfect for meal prep or feeding a hungry bunch on taco night!

Ingredients

• 12 ounces rotini or shell pasta
• 1 Tablespoon olive oil
• 1 pound ground beef
• 1 packet taco seasoning mix (or 3 Tablespoons homemade)
• 1/3 cup water
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 Tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, rinsed and drained
• 3/4 cup diced red bell pepper
• 3/4 cup frozen corn (thawed or grilled)
• 1/4 cup red onion, finely diced
• 1 cup shredded cheddar or Colby Jack cheese
• 1/2 cup chopped fresh cilantro
• Optional toppings: crushed tortilla chips, avocado slices, hot sauce

Preparation

1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
2. In a skillet over medium heat, warm olive oil. Add ground beef and cook until browned. Drain any excess fat. Stir in taco seasoning and water. Simmer 2–3 minutes, then remove from heat and let cool slightly.
3. In a large bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper to form the dressing.
4. Add cooked pasta, seasoned beef, tomatoes, black beans, bell pepper, corn, red onion, cheese, and cilantro to the bowl. Toss until well combined.
5. Chill for at least 30 minutes before serving. Garnish with optional toppings if desired.

Serving Suggestions

Serve with crunchy tortilla chips on the side or spoon into lettuce cups for a Tex-Mex twist on a taco wrap. Great with fajitas, grilled chicken, or as a stand-alone meal.

Beverage Pairings

• Classic margarita (on the rocks with a salted rim)
• Iced tamarind agua fresca
• Cold Mexican lager with lime wedge