Description
A zesty mashup of tacos and pasta salad — hearty, colorful, and bursting with southwest flavor.
Ingredients
Scale
- 12 oz rotini pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- ½ cup shredded cheddar cheese
- ¼ cup diced red onion
- ½ cup sour cream
- ¼ cup mayonnaise
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook pasta until al dente; drain and let cool.
- In a skillet, brown ground beef, drain fat, and stir in taco seasoning with a splash of water. Cool slightly.
- In a large bowl, combine cooled pasta, taco meat, tomatoes, corn, beans, onion, and cheese.
- In a small bowl, whisk sour cream and mayonnaise to make the dressing.
- Pour dressing over salad, toss until evenly coated.
- Chill 15–20 minutes to blend flavors.
- Top with cilantro and an extra dollop of sour cream before serving.
Notes
- Serve chilled or at room temperature.
- Can be made ahead of time for easy meal prep.
- Feel free to customize with additional toppings like avocado or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg