Taco Macaroni Salad
Servings: 8
Calories: 589.4kcal
A creamy Tex-Mex macaroni salad packed with taco-seasoned dressing, cheddar cheese, tomatoes, cilantro, and green onions, then finished with crunchy corn chips. A fun and flavorful side dish for picnics, barbecues, and Tex-Mex meals.
Print Recipe
Ingredients
- 1 pound elbow macaroni or other pasta of your choice
- 2 ounces cream cheese softened
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons lime juice fresh
- 2 tablespoons taco seasoning or used packaged or see our taco seasoning mix
- 8 ounces cheddar cheese shredded
- ½ cup shredded iceberg lettuce
- 1 cup finely chopped tomatoes
- 2 tablespoons cilantro chopped fresh
- 3 green onions chopped
- 1 cup Corn Chips I prefer HEB brand , Frito's work
Instructions
- Cook the pasta according to the package directions. Drain and allow it to cool completely. To speed up the cooling process, rinse the cooked pasta under cold water after draining.
- In a large bowl, stir together the softened cream cheese, mayonnaise, sour cream, fresh lime juice, and taco seasoning until smooth and well combined.
- Once the pasta has cooled completely and is well drained, add it to the dressing. Stir in the shredded cheddar cheese, shredded iceberg lettuce, chopped tomatoes, cilantro, and green onions until evenly combined.
- Refrigerate until ready to serve.
- Just before serving, sprinkle the corn chips over the top.
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Nutrition
Calories: 589.4kcal | Carbohydrates: 52.4g | Protein: 16.1g | Fat: 35.2g | Saturated Fat: 11.4g | Polyunsaturated Fat: 12.1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 52.8mg | Sodium: 418.7mg | Potassium: 277.9mg | Fiber: 2.8g | Sugar: 3.5g | Vitamin A: 777IU | Vitamin C: 5.1mg | Calcium: 258.9mg | Iron: 1.2mg
