Doritos Locos Taco Pasta Salad
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I still remember the first time I made this Doritos Locos Taco Pasta Salad — it felt like two party favorites collided in the best possible way. Crunchy nacho cheese Doritos, zippy taco-seasoned beef, and a cool, creamy pasta-and-veg mix come together for a crunchy, colorful crowd-pleaser that works for potlucks, weeknight dinners, or game-day spreads. If you like hearty, quick pasta salads or enjoy taco-inspired recipes like cheesy beef taco pasta bake, this one is a must-try.
Why you’ll love this dish
This recipe is the perfect bridge between comfort food and party food. It’s fast, budget-friendly, and kid-approved — the Doritos add instant excitement for picky eaters, while the rotini and cheddar keep it filling. Make it for a backyard BBQ, a last-minute potluck, or a simple weeknight when you want something different from tacos.
“A delicious mix of taco flavor and pasta comfort — everyone at my picnic asked for seconds!” — a quick home cook’s review
Aside from taste, it’s flexible: swap proteins, change dressings, or scale the recipe up for a crowd.
How this recipe comes together
- Brown and season the ground beef, drain most but not all fat to leave flavor behind.
- Cook and cool the rotini so it won’t make the chips soggy.
- Chop the veggies and shred the lettuce for texture contrast.
- Toss everything (including most of the crushed Doritos) with a creamy French-dressing blend.
- Garnish with extra chips and a dollop of sour cream just before serving.
This short overview sets expectations so you can prep efficiently and avoid surprises.
Gather these items
- 1/2 pound lean ground beef (90/10 or 85/15 works well)
- 1/2 pound rotini pasta (penne or farfalle also OK)
- 2 Tbsp taco seasoning (store-bought or homemade)
- 1/2 yellow sweet pepper, chopped (red or orange bell pepper ok)
- 1/4 small white onion, diced
- 1/2 pint grape tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 head iceberg lettuce, shredded (romaine for more flavor)
- 1/2 cup French dressing (or Catalina for extra sweetness)
- 1/4 cup sour cream (Greek yogurt is a tangy substitute)
- 1 1/2 cups nacho cheese Doritos, crushed (reserve extra for garnish)
Substitutions and notes: use turkey or plant-based crumbles for a leaner or vegetarian option. If you want this warm instead of chilled, reduce the Doritos and add them as a topping right before serving. For a slow-cooker take on taco pasta, see this crockpot taco pasta idea for inspiration.
Cooking method
- Heat a medium skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned.
- Drain all grease except about 3 tablespoons — this keeps flavor without excess fat. Stir in the taco seasoning and remove from heat. Let the beef cool slightly.
- Meanwhile, cook the rotini according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- In a large mixing bowl, combine the cooled pasta, seasoned beef, chopped pepper, diced onion, halved grape tomatoes, shredded cheddar, and shredded iceberg lettuce.
- Whisk together the French dressing and sour cream, then pour over the salad. Toss gently until everything is evenly coated.
- Fold in most of the crushed Doritos, reserving a handful for garnish. Top with an extra dollop of sour cream if desired. Serve immediately for maximum crunch.
Short, focused steps help you move through prep without missing the important bits (like cooling the pasta).
Best ways to enjoy it
- Plate in a shallow bowl and top with extra crushed Doritos and a lime wedge for brightness.
- Serve alongside smoky grilled corn, cilantro-lime rice, or simple quesadillas for a full Mexican-inspired spread.
- Make it the centerpiece of a potluck table — guests can add jalapeños, avocado slices, or hot sauce to customize each bowl.
- For a picnic, pack the Doritos separately and sprinkle them on right before eating to keep them crispy.
Storage and reheating tips
- Refrigerate leftovers within two hours of serving. Store in an airtight container for 3–4 days.
- To keep crunch, store crushed Doritos in a separate sealed bag and add them when you serve leftovers.
- This salad doesn’t freeze well once assembled because lettuce and chips lose texture; however, you can freeze the cooked, seasoned beef and thaw it later to make a new batch.
- If you prefer a warm version, reheat beef and pasta together gently in a skillet, then toss with the fresh veggies and chips right before serving.
Pro chef tips
- Don’t overcook the rotini. Al dente pasta holds up better and resists turning mushy when mixed with dressing.
- Cool the pasta quickly under cold water — this prevents steam from wilting the lettuce and melting the chips.
- Keep most of the Doritos out of the salad until serving time. Crushing them fine and folding some in gives texture, while saving larger pieces for garnish preserves crunch.
- Taste and adjust: sometimes a pinch of salt or a squeeze of lime brightens the whole dish. For alternative protein ideas and slow-cooker inspiration, check these slow-cooker taco pasta variations.
Creative twists
- Vegetarian: swap beef for seasoned black beans and add roasted corn.
- Lighter dressing: use plain Greek yogurt mixed with a splash of lime and a touch of hot sauce instead of French dressing.
- Extra heat: stir in diced jalapeño or a spoonful of chipotle in adobo.
- Chip swap: try Cool Ranch Doritos or tortilla chip crumbs for different flavor profiles.
- Make it a bake: toss everything (minus chips) with extra cheese, top with chips, and bake briefly until warmed and melty.
Your questions answered
Q: How long does this take to make?
A: Active cooking is about 20–25 minutes (10–12 to brown beef, 8–10 to cook pasta). Add 10 minutes for chopping and assembly.
Q: Can I make this ahead for a party?
A: Yes — cook and cool the components (beef and pasta) up to a day ahead and refrigerate separately. Assemble just before guests arrive and add chips at the last minute.
Q: Is there a vegetarian version that still has the same texture?
A: Absolutely. Use seasoned and pan-roasted black beans, lentils, or a plant-based crumbled meat substitute. Add extra diced bell pepper and corn for chew and crunch.
Q: Can I freeze the assembled salad?
A: It’s not recommended. Lettuce becomes limp and Doritos get soggy after freezing. Freeze cooked beef if you want to preserve part of the dish.
Q: How long will leftovers keep?
A: Stored in the fridge in an airtight container, leftovers keep for 3–4 days. Discard if left out more than 2 hours.
Conclusion
If you want more taco-pasta inspiration, this spin on a taco salad crossed with a pasta salad hits the spot — crunchy, creamy, and quick to throw together. For similar recipes and variations, see Taco Pasta Salad – The Country Cook, try another take at Doritos Locos Taco Pasta Salad – My Incredible Recipes, or compare a classic Doritos taco salad approach at Doritos Taco Salad – Emily Bites.
Doritos Locos Taco Pasta Salad
Ingredients
Method
- Brown and season the ground beef in a medium skillet over medium-high heat. Drain most but not all fat to leave flavor behind.
- Cook the rotini according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- Chop the veggies and shred the lettuce.
- In a large mixing bowl, combine the cooled rotini, seasoned beef, chopped pepper, diced onion, halved grape tomatoes, shredded cheddar, and shredded iceberg lettuce.
- Whisk together the French dressing and sour cream, then pour over the salad. Toss gently until evenly coated.
- Fold in most of the crushed Doritos, reserving a handful for garnish. Top with an extra dollop of sour cream if desired. Serve immediately.
