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Cook the tri-color rotini pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely. Set aside.

In a large skillet over medium-high heat, cook the ground beef, finely diced yellow onion, and minced garlic until the beef is browned and the onion is translucent. Drain any excess grease from the skillet. Stir in the two packets of taco seasoning, mixing well to coat the beef. Remove from heat and allow the seasoned ground beef mixture to cool completely.

While the beef cools, prepare the remaining salad ingredients: chop the drained black olives, chop the green onions, finely dice the tomatoes, chop the cilantro (if using), and drain the diced fire-roasted green chilies. Crush the Nacho Cheese Doritos in their bag or in a separate bowl.

In a very large mixing bowl, combine the cooled pasta, cooled seasoned ground beef mixture, chopped black olives, chopped green onions, diced tomatoes, chopped cilantro (if using), drained green chilies, shredded mild cheddar cheese, shredded iceberg lettuce, and crushed Nacho Cheese Doritos.

Pour the entire bottle of Kraft Creamy French Dressing over all the ingredients in the bowl. Mix thoroughly until everything is well combined and coated with the dressing.

Serve the Taco Pasta Salad cold. For best results, chill for at least 30 minutes before serving.


Cook the tri-color rotini pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely. Set aside.

In a large skillet over medium-high heat, cook the ground beef, finely diced yellow onion, and minced garlic until the beef is browned and the onion is translucent. Drain any excess grease from the skillet. Stir in the two packets of taco seasoning, mixing well to coat the beef. Remove from heat and allow the seasoned ground beef mixture to cool completely.

While the beef cools, prepare the remaining salad ingredients: chop the drained black olives, chop the green onions, finely dice the tomatoes, chop the cilantro (if using), and drain the diced fire-roasted green chilies. Crush the Nacho Cheese Doritos in their bag or in a separate bowl.

In a very large mixing bowl, combine the cooled pasta, cooled seasoned ground beef mixture, chopped black olives, chopped green onions, diced tomatoes, chopped cilantro (if using), drained green chilies, shredded mild cheddar cheese, shredded iceberg lettuce, and crushed Nacho Cheese Doritos.

Pour the entire bottle of Kraft Creamy French Dressing over all the ingredients in the bowl. Mix thoroughly until everything is well combined and coated with the dressing.

Serve the Taco Pasta Salad cold. For best results, chill for at least 30 minutes before serving.
