You know those dishes that just sort of… sneak up on you and become the thing you bring to every potluck? Well, this Cheesy Taco Pasta Salad is that for me. First time I made it, it was supposed to be a regular old pasta salad but I’d run out of Italian dressing and, long story short, the taco seasoning practically leapt out of my pantry. The result? My neighbor Martha (absolute legend, by the way) took one bite and demanded the recipe. She still texts me every Cinco de Mayo to make sure I’m bringing it. Also, side note: my cat tried a noodle once—regretted it instantly. Don’t recommend for felines.

Why You’ll Love This (Trust Me, My Family Begs for It)

I make this when the weather pretends it’s summer, even though it’s April and there’s still a bit of a chill in the air (thanks, British spring). My family goes bananas for this stuff, especially since it’s got all their favorite taco bits without a crumbly shell mess. Plus, if you’ve ever had to desperately cart a salad through rush hour on the tube, you’ll get why I like how sturdy (and less leaky) this one is. There was this one time I made it for my mates at book club — half of them ended up requesting the recipe and the other half just kinda hovered by the bowl. Also, if you’re a lazy washer-upper (guilty as charged), it barely uses more than one pot. Unless you count my love of cheese as an extra utensil.

Ingredients (With My Go-To Swaps)

3 cups cooked pasta (I usually grab elbows or fusilli, but I’ve used shells too — basically whatever’s lounging in the cupboard)
1 pound ground beef (or turkey if I’m trying to be a bit lighter — veggie mince works a treat as well)
1 packet taco seasoning (the supermarket stuff’s fine, but homemade is lush — here’s a fab homemade one)
1 can black beans, drained and rinsed (my mum swears by pinto beans, but honestly, anything goes)
1 cup cherry tomatoes, halved (on lazy days, I use salsa straight from the jar instead. Don’t judge.)
1/2 cup red onion, chopped – optional if you prefer less bite
1 cup shredded cheddar cheese (sometimes I mix in Monterey Jack for a little zing)
1/2 cup sour cream (Greek yogurt if the fridge is looking empty)
1/4 cup mayo (sometimes I skip it and add more sour cream, up to you)
1/2 cup corn, drained (frozen corn totally works; just defrost it)
Chopped coriander/cilantro or parsley (but parsley gets a bit uppity in this dish, so use sparingly)
Salt and pepper, to taste

How To Throw It Together (Mostly Painless)

Boil the pasta in a big pot of well-salted water. Cook it just past al dente—since it’ll soak up dressing later, you don’t want it totally mushy. Then drain and rinse under cold water (I know, not traditional, but it stops the noodles from going gummy).
Meanwhile, brown the ground beef in a skillet. Actually, I find it cooks more evenly if you don’t crowd the pan. Season with the taco seasoning plus 2-3 tablespoons water, and stir till the sauciness happens. Take it off the heat and let it cool for a bit — this is where I usually sneak a taste, for… quality assurance.
In a big mixing bowl, chuck in the pasta, cooled beef, black beans, tomatoes, onion, corn, and cheese. Give it all a good stir (at this stage, it looks a bit odd but hang in there).
Whisk together the sour cream and mayo for the dressing. Sometimes I add a squeeze of lime if I’m feeling extra. Pour it over the salad and toss till everything’s nicely coated.
Season to taste. Top with chopped herbs and maybe, if you’re feeling flash, a few jalapeño slices.
Pop it in the fridge for at least 30 minutes. Actually, I think it tastes better the next day, so make it ahead if you can (just try not to let anyone see or it’ll be gone).

Notes (Learned the Hard Way)

If you forget to rinse the pasta, it’ll stick together like one of those old horror movies where things merge – not ideal.
I once used low-fat cheese. Never again. If you love yourself, go full fat (unless dairy’s not your friend – then go vegan, I guess).
Beef or turkey both work, honestly. One time I tried lamb and… let’s just say my dogs were happy that night.
If you go heavy on the dressing, set a bit aside, ‘cos the noodles are greedy and drink it up in the fridge.

If You’re Feeling Adventurous (or Just Bored)

Once threw in Fritos on top. Crunch factor was bomb, but left too long they got chewy. Maybe serve on the side?
Swapped beans for chopped bell pepper — not bad, but missed the creaminess. That’s just me, though.
Added avocado once. It went kind of brown after a couple of hours but tasted fab. If you try it, do it last minute.

What You’ll Need (‘Or, How I Get By Without Gadgets’)

Big mixing bowl (or, in a pinch, I’ll use a giant pot. No shame here)
Skillet for browning the meat. Don’t have one? Borrow a neighbour’s or just use a deep saucepan (been there)
Colander (or the pokey lid trick if you’re living dangerously)
Wooden spoon works, or fingers. Just wash up first.

Storing the Leftovers (If There Are Any…)

Chuck it in an airtight container and keep in the fridge, lasts up to 3 days. Though honestly, in my house it never lasts more than a day! If by some miracle you’ve got leftovers, maybe add a spoonful of extra dressing and mix before serving again.

How I Like to Serve It (Or, Make It a Meal)

Serve chilled with tortilla chips or warm it up a little if you fancy. We sometimes spoon it into lettuce cups for a leafy taco effect. Oh, and if my brother’s around, he crumbles Doritos on top (very controversial, but somehow it works). Goes great with a cheeky margarita, if that’s your thing — I love this margarita recipe for a treat.

What I Wish I’d Known (Pro Tips, AKA My Fails)

Don’t rush the cooling bit. I once dumped hot beef into the salad and well — the cheese sort of melted everywhere. Not what I was after.
Go easy on the taco seasoning till you taste. It’s much harder to fix a salt bomb than to just add a bit more at the end.
You can prep pasta a day ahead, just give it a quick rinse first. That was a game-changer form me.

FAQs (Yes, People Have Really Asked These!)

Can I make it vegetarian? Absolutely! Use meatless mince or skip it altogether; it’s ace with just beans and cheese.
How spicy is this? It’s not spicy unless your taco seasoning is wild — but throw in jalapeños or hot sauce if that’s your vibe.
Can I freeze it? Honestly, I wouldn’t. The mayo and sour cream don’t defrost all that well — learned that the hard way after leaving some in the freezer for a week. Oops.
Best pasta shape? Whatever’s lying about! I use elbows, but penne or fusilli work a treat. I wouldn’t use spaghetti… It gets a bit stringy (my nephew disagrees, but he’s 8).
What else could I add? Anything! Chopped peppers, jalapeños, olives, even pickled onions if you’re feeling jazzy. Honestly, play around.
Oh, and what if I don’t have mayo? Greek yogurt for the win, or leave it out entirely. The world won’t end.

So there you have it — my very rambling, slightly imperfect, but honestly delicious way to make Cheesy Taco Pasta Salad. If you want more taco-inspired ideas, I quite like taco spaghetti from Simply Recipes. Not quite the same, but very more-ish. Cheers, and happy cooking! (And if your cat gets tempted, just say no!)

Cheesy Taco Pasta Salad: My All-Time Picnic Showstopper