I first made this for my husband to take for a guy's skiing weekend. He didn't want a 'girlie' pasta salad, so this one has taco beef and cheese. Very hearty, and a big hit with all the guys. I have since brought it to a family reunion....now they request it every year!

Recipe Summary

15 mins
20 mins
1 hr
1 hr 35 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with water; pour in the olive oil and salt. Bring to a rolling boil over high heat. Stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain and set aside.

  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Mix in taco seasoning mix, remove from heat, and cool completely.

  • Combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. Toss together the cooked pasta, cooled beef mixture, Cheddar cheese, and dressing mixture in a large bowl. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts

597 calories; protein 29.9g; carbohydrates 43.2g; fat 34g; cholesterol 84.9mg; sodium 1540.9mg. Full Nutrition

Reviews (6)

9 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I wanted to make this for our 4th of July party but the website was down and I couldn't access the recipe. So I managed to put together what I could remember from reading the recipe one time! The only reason I didn't give it 5 stars is my version is a little different..but still great! I did not use jalapenos or peppers--but green onions and tomatoes. I also improvised a dressing with sour cream salsa and Ranch mixed together. The last difference was I used bow-tie pasta. I refrigerated it overnight then just before serving added the shredded cheese. It was a huge hit! Read More
Rating: 4 stars
Next time I make this I would use less red peppers they were kind of overpowering. I also skipped the ranch dressing and olives which left it a little dry. Next time I am thinking maybe some sour cream! After that it would definitely be a 5 star recipe in my book! Read More
Rating: 5 stars
This is a great dish i added more red pepper and some cilantro to mine. Read More
Rating: 5 stars
I made this for a family picnic. Everyone loved it and wanted it again. All I had the second time was hot salsa instead of mild and used it. I learned it was not as good this way. I stick to the recepie sicne then and there is not a drop left. I worried about the cold hamburger the first time and no one seemed to care. The taste is just so good. I lost track of my recepie and was so glad to see it was still on here. Read More
Rating: 4 stars
I made this for dinner last night but it seemed odd to have ground beef in a cold salad so I served it warm straight from the skillet and called it "Tex Mex Pasta Skillet" instead. I didn't have any pickled jalapenos so I used a can of green chilies instead. I think I only used 1/2 of the recommended amount of salsa. My family like it! It was warm and filling on a cold winter day. Read More
Rating: 4 stars
This is now a must have in our household. I got to please everyone at the table. Not one complaint and that a great success for me. Thanks I love it Read More