Description
A hearty and flavorful taco pasta salad that combines the best of tacos and pasta in one dish.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 (1 oz) packet taco seasoning
- 1/2 cup water
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned.
- Stir in taco seasoning and water. Simmer for 5 minutes.
- In a large bowl, mix cooked pasta, ground beef, tomatoes, corn, black beans, bell pepper, and red onion.
- In a small bowl, combine sour cream, mayonnaise, lime juice, and cilantro. Pour over the pasta mixture and toss to coat.
- Add shredded cheddar cheese. Season with salt and pepper.
- Chill for at least 30 minutes before serving.
Notes
- You can use ground turkey instead of beef.
- Add avocado or jalapeños for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
Keywords: taco pasta salad, mexican pasta, easy dinner recipe