Description
A vibrant dish combining pasta with taco flavors, bursting with colors and textures.
Ingredients
Scale
- 8 oz pasta (like rotini or fusilli)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to the package instructions until al dente. Drain and set aside, allowing it to cool slightly.
- In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks until it’s fully browned and no longer pink. Drain excess fat to keep the salad light.
- Stir in the taco seasoning and the specified amount of water according to the seasoning package. Let it simmer until the beef absorbs all those tasty spices.
- In a large mixing bowl, combine the cooked pasta, seasoned beef, halved cherry tomatoes, sweet corn, drained black beans, diced bell peppers, red onion, and chopped cilantro.
- Drizzle lime juice over the mixture and season with salt and pepper. Toss everything together gently.
- Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
- When you’re ready to serve, sprinkle the top with shredded cheese.
Notes
Feel free to customize with additional vegetables or proteins. For a creamier texture, add avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg