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Taco Pasta Salad

Taco Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 930
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 1 lb lean ground beef
  • 1 oz packet taco seasoning
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced red onion
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tbsp lime juice
  • Salt and pepper, to taste
  • 1 cup crushed tortilla chips
  • Chopped cilantro and sliced jalapeños, for serving

Method
 

  1. Cook pasta according to package directions until al dente. Drain and rinse under cold water; set aside.
  2. In a skillet over medium-high heat, cook ground beef until browned, about 5 to 6 minutes. Stir in taco seasoning and 1/4 cup water; simmer for 2 minutes. Remove from heat and let cool slightly.
  3. In a small bowl, whisk together sour cream, mayonnaise, lime juice, and a pinch of salt.
  4. In a large bowl, combine pasta, beef mixture, black beans, corn, tomatoes, onion, and cheddar cheese. Pour dressing over top and toss to coat.
  5. Transfer to a serving dish. Scatter crushed chips, cilantro, and jalapeños over the top. Serve immediately.

Notes

If making ahead, store the salad without the chips and add them just before serving. The pasta will absorb some dressing as it sits; you can stir in a little milk or extra sour cream to freshen it up.