Hot Taco Pasta Salad With Avocado Crema

Let’s change things up on Taco Tuesday with this excellent hot taco pasta salad! It’s like having tacos but in a fun pasta dish. You can add all your favorite toppings when making. It’s easy to make and cooks quickly, so you’ll have dinner ready quickly. Everyone can pick their favorite toppings, so it’s a win-win for the whole family!

I love a good taco as much as the next person. However, eating them frequently with taco shells or wraps can become repetitive. So, I like to innovate new ways to enjoy that tremendous Mexican flavor with all your favorite taco toppings. This is my recipe for an easy taco pasta salad that comes together in under half an hour and is served hot! It’ll have your whole family coming back for seconds.

Love Taco Tuesday? See our taco salad with roasted tomato salsa recipe for a refreshing summer take.

Why You Will Love This Hot Pasta Salad:

Versatile Ingredient Selection: This recipe allows for endless customization, catering to diverse tastes and dietary preferences, with a wide range of ingredients like crunchy corn chips, creamy avocado, and juicy tomatoes.

Quick and Easy Preparation: With a few easy steps, the simple ingredients come together in no time, making it perfect for busy weeknights or last-minute gatherings when you need a flavorful dish fast.

Crowd-Pleasing Appeal: This recipe’s irresistible combination of familiar taco flavors and comforting pasta is guaranteed to be a hit, making it a go-to dish for any gathering or mealtime celebration.

Let’s Get Started Making This Yummy Taco Tuesday Recipe.

Let’s start making our tasty hot taco pasta salad by prepping all the ingredients. You will start by draining the canned black beans, corn, and black olives and setting them aside. Next, you need to chop up the green onions, tomatoes, red bell peppers, and lettuce and keep them as uniform in size as possible. Set aside to work on the crema.

For the fresh crema, we blend two ripe avocados with juice from half a lemon (I use lemon for cost reasons, but traditionally, lime is used) and a teaspoon of cumin until smooth. Remember, it’s best to make this fresh on the day you’re serving to prevent browning. Store it covered in the fridge while you finish preparing the meal.

In a large pot, cook your pasta until it’s al dente. I chose shells for my recipe because we overeat penne. Other fun shape choices are Scooby Doo, rotini, and bow tie. Meanwhile, brown the ground beef in a skillet, then add your taco seasoning blend. Since my family loves spicy food but I don’t, we usually mix one regular packet of taco seasoning with one hot pack. I always go with a name brand on taco seasoning with Old El Paso, as I know it’s a good flavor. It’s the perfect balance of heat for them while still allowing me to enjoy the dish.

Once the pasta and taco meat are ready, drain the pasta and toss all the canned ingredients (except the avocado crema) together with the hot pasta in a large mixing bowl or serving dish. You can also add the freshly chopped vegetables now or leave them separately for people to add as they wish. 

Finally, to enjoy it hot, immediately serve the taco pasta salad, topping each serving with a dollop of avocado crema and/or sour cream for extra flavor. Add crushed nacho cheese Doritos and a sprinkle of Tex-Mex shredded cheese for a mouthwatering finish. Enjoy this simple yet delicious taco pasta salad for your next taco night. It’s sure to please the whole family!

Ingredients:

Avocado: The avocado provides creaminess and a rich flavor as a crema that complements the other ingredients. 

Lemon Juice: Lemon juice adds a tangy brightness to the avocado crema, enhancing its flavor and preventing browning.

Cumin:  Adds a bit of warmth to the fresh crema. 

Pasta Shells: The pasta serves as the base of the salad, providing a hearty texture and serving as a vehicle for the other ingredients. Its neutral flavor allows the taco-inspired flavors to shine.

Ground Beef: This classic taco filling is savory and protein-rich. It complements the pasta and other ingredients, adding substance to the salad.

Taco Seasoning Mix: Packaged seasoning mix adds the essential flavor to the dish while adding a bit of heat. 

Green Onion: They add a subtle oniony bite without overpowering the other ingredients while adding a bit of color for contrast. 

Red Bell Pepper: This fresh ingredient adds sweetness and crunch to the salad, balancing the savory and spicy flavors. It also contributes vibrant color and nutrients.

Canned Black Beans: Black beans are a nutritious addition, offering protein, fiber, and a creamy texture. They add heartiness to the salad and complement the other ingredients.

Sliced Black Olives: Add a briny, salty flavor and a contrasting texture to the salad. They provide richness and depth, enhancing the overall flavor profile.

Canned Corn: Adding a bright burst of color and sweet flavor to the salad and contributing to the overall Tex-Mex theme.

Tomatoes: Freshly chopped tomatoes add juiciness, acidity, and freshness to the salad. They provide a burst of flavor and color, tying the dish together.

Romaine Lettuce: Sliced thinly, the lettuce adds crispness and freshness to the salad and has a mild, slightly bitter flavor. It serves as a refreshing contrast to the other ingredients.

Tex Mex Shredded Cheese: Shredded cheese adds creaminess, richness, and a hint of saltiness to the salad. It melts slightly into the warm ingredients, adding another layer of flavor.

Crushed Nacho Cheese Corn Chips: This optional ingredient adds a fun and tasty crunch reminiscent of a classic hard-shell taco. I generally use crushed Dorito nacho cheese chips and let diners add as much as they wish to their plates. 

Substitutions And Add-Ins For This Taco Salad

Avocado: If it isn’t available or preferred, substitute it with a dairy-based dressing like sour cream or Greek yogurt mixed with lime juice for a tangy element.

Lemon Juice:  If you make the crema, fresh lime juice can be added in place of the lemon juice for a similar citrusy tang.

Cumin: If you run out of cumin, try adding a bit of fresh cilantro and/or fresh garlic to add depth of flavor. 

Pasta Shells: Any pasta can be used in place of pasta shells. Rotini, penne, or bowtie pasta would work well in this recipe.

Ground Beef: Ground turkey, chicken, or plant-based alternatives like tofu or tempeh can be used instead of ground beef for a lighter option.

Taco Seasoning Mix: Replace with your homemade taco seasoning blend using chili powder, cumin, paprika, garlic powder, onion powder, and just a smidge of cayenne pepper.

Green Onion: If you don’t have green onions, you can substitute diced white or red onions or chives for a milder flavor.

Red Bell Pepper: Either orange or yellow bell peppers can be used instead of red bell pepper for a similar sweet crunch.

Canned Black Beans: Kidney beans, pinto beans, or chickpeas can be used instead of hearty black beans for a different flavor and texture.

Sliced Black Olives: If you’re not a fan of black olives, you can omit them or substitute them with sliced green olives.

Canned Corn: Frozen or fresh corn kernels can be used instead of canned sweet corn. Try grilling or roasting the corn for added flavor.

Chopped Tomatoes: Grape or cherry tomatoes can be used instead of diced tomatoes for a sweeter burst of flavor.

Romaine Lettuce: Any leafy greens, such as spinach, arugula, or mixed greens, can be used instead of romaine lettuce. Alternatively, simple, inexpensive iceberg lettuce cut thinly will also be great. 

Tex Mex Shredded Cheese: Any shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend, can be used instead of Tex Mex shredded cheese.

Crushed Nacho Cheese Corn Chips: If you don’t like Doritos, try using plain corn tortilla chips or Frito-Lay corn chips for a slightly different crunch.

When adding toppings to this easy dinner, you can swap out any that don’t work for your family’s palette for your favorite toppings. Another way to add some pizzazz is to toss a bit of salsa directly into the pasta salad as you are mixing. Other great additions to serve with your tacos are pico de gallo, cheddar, or cojita cheese. 

 Expert Tips, Serving, And Storing Suggestions For This Taco Pasta Salad Recipe:

Tip #1: Cook Pasta Well. Al dente pasta is best for holding up to the taco ingredients in this salad. 

Tip #2: Chop Uniformly. When cutting up the tomatoes and peppers, try to keep the sizes uniform, as this creates a more cohesive and appealing dish.

Tip #3: Extras. Store the salad components separately until ready to use. This will maintain freshness and allow you to customize each accordingly. 

To serve the hot taco pasta salad:

1. Transfer it to a large serving bowl or individual plates.
2. Garnish with additional toppings such as chopped cilantro, avocado, or sour cream for freshness and flavor.
3. Serve immediately as a satisfying main course for your next Taco Tuesday meal. 

To store the components of the taco pasta salad, keep them separate in airtight containers in the refrigerator. Store the cooked pasta, ground beef, beans, vegetables, and cheese separately to maintain their freshness and prevent sogginess. To enjoy the salad the next day, assemble the salad by combining the ingredients just before serving for the best taste and texture. Be sure to reheat the pasta and meat mixture to enjoy as a hot salad or serve it up as a cold pasta salad. 

If you have extra taco meat you would like to freeze, let it cool completely. Then, transfer it to a freezer-safe container or freezer bag. Be sure to remove as much air as possible before sealing. Label it with the date and contents before placing it in the freezer. When ready to use the taco meat, thaw it overnight in the refrigerator and reheat it on the stove or microwave until warm.

Have you tried this tantalizing taco pasta salad yet? We’d love to hear about your experience with its vibrant Mexican flavors! Leave a comment below with your thoughts and insights, and let’s keep the conversation sizzling with culinary inspiration.