Ingredients

The following ingredients have 9 Servings
  • 16 ounces rotini pasta (cooked, drained, and cooled)
  • 1 pound lean ground beef (I use 88% lean)
  • 1/4 cup taco seasoning
  • 3/4 cup water
  • 8 ounces medium cheddar cheese (cubed)
  • 2 cups grape tomatoes (halved)
  • 1/2 cup chopped cilantro
  • 1 orange bell pepper (diced)
  • 1/2 cup sliced black olives
  • 1 cup Catalina dressing (more for serving)
  • 2 cups crushed nacho cheese Doritos
  • 2 avocados (pitted, peeled and diced)

Instruction

  • Cook pasta in a pot of salted, boiling water according to package instructions. Drain and run cold water over pasta. Set aside to cool.
  • Meanwhile, cook the ground beef over medium-high heat in a skillet until browned. Add taco seasoning and water. Simmer, stirring occasionally, for about 5 minutes or until the liquid has been absorbed and the meat is evenly seasoned. Set aside to cool.
  • In a large bowl, mix together the cooled rotini, cooled taco meat, cheese, tomatoes, cilantro, bell pepper, ad black olives.
  • Pour the dressing over salad and toss to combine. Adjust seasoning to taste.
  • Just before serving, add crushed chips and diced avocado and gently toss to combine. Serve immediately.
  • The salad will keep in the refrigerator for up to 3 days (the chips will become soft.)