- 8 oz (about 2 cups) rotini or elbow macaroni pasta
- 1 pound (450g) ground beef or turkey
- 1 packet (1 oz) taco seasoning mix
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 cup sliced black olives (optional)
- 1 avocado, diced (optional)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning mix
- Salt and pepper to taste
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Cook the Ground Meat:
- In a large skillet, cook the ground beef or turkey over medium heat until fully browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the taco seasoning mix and follow the package instructions for adding water (usually about 1/4 cup). Simmer for a few minutes until the seasoning is well incorporated. Let it cool.
- Prepare the Dressing:
- In a medium bowl, mix together the sour cream, mayonnaise, lime juice, taco seasoning mix, salt, and pepper. Stir until smooth and well combined.
- Combine Ingredients:
- In a large bowl, combine the cooked pasta, seasoned ground meat, cherry tomatoes, corn, black beans, shredded cheddar cheese, red bell pepper, red onion, and black olives (if using).
- Gently fold in the dressing until everything is well coated.
- Add Avocado:
- If using, gently fold in the diced avocado just before serving to avoid it getting mushy.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish with chopped fresh cilantro if desired before serving.
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Ingredients:
For the Dressing:
Instructions:
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Enjoy this delicious and colorful Taco Pasta Salad! It’s perfect as a standalone meal or as a side dish for barbecues and gatherings.
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