Description
A quick and creamy salad with taco flavors, perfect for potlucks or busy weeknights.
Ingredients
Pasta and Base Ingredients
- 8-12 ounces Pasta, cooked and cooled (Rotini is preferred for its ability to hold dressing.)
- 1 pound Ground beef (Can swap for ground turkey.)
- 1 packet Taco seasoning (Store-bought or homemade.)
- 1 can Corn (Canned, thawed frozen, or grilled corn works well.)
- 1 can Black beans (Rinsed and drained.)
- 2 medium Tomatoes (Chopped or halved cherry tomatoes.)
- 1 medium Bell pepper (Any color, diced.)
- 1/4 medium Red onion (A little goes a long way.)
- 1 cup Cheese (Shredded cheddar, Mexican blend, or pepper jack.)
Dressing and Toppings
- 1/2 cup Ranch dressing (Plus sour cream as default.)
- 1/4 cup Sour cream (Combine with ranch dressing.)
- to taste Crushed tortilla chips (Optional, for topping.)
- to taste Jalapenos (Optional, for topping.)
- to taste Cilantro (Optional, for topping.)
- 1 Avocado (Optional, for topping.)
Instructions
Cooking Pasta
- Cook pasta in salted water until just done. Drain and rinse with cool water to stop cooking. Set aside.
Preparing Meat
- Brown ground beef in a skillet. Drain grease and add taco seasoning with a splash of water. Simmer for a minute or two, then let cool.
Combining Ingredients
- In a large bowl, combine pasta, corn, black beans, chopped tomatoes, bell pepper, onion, and cheese.
- Stir in cooled taco beef.
Dressing the Salad
- Add dressing and mix until everything is coated. Chill for at least 30 minutes before serving.
Serving
- Right before serving, add optional crunchy toppings like crushed tortilla chips.
Notes
Cool the pasta and meat before mixing to maintain veggie crunch. Store in an airtight container; best within 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Potluck, Side Dish
- Cuisine: American, Tex-Mex