Ingredients:
12 oz rotini or bowtie pasta
1 lb ground beef
1 packet taco seasoning (or 2 tablespoons homemade)
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned, drained)
1 1/2 cups cherry tomatoes, halved
1 cup shredded cheddar cheese
1/4 cup red onion, finely diced
1/2 cup sliced black olives
1 avocado, diced
For the Dressing:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup salsa (mild, medium, or spicy)
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper to taste
Optional Toppings:
Chopped cilantro
Crushed tortilla chips
Extra lime wedges
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water. Set aside.
Cook the Ground Beef:
In a skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and stir in taco seasoning. Add 1/4 cup water and cook for 2-3 minutes. Remove from heat and let cool slightly.
Prepare the Dressing:
In a small bowl, whisk together sour cream, mayonnaise, salsa, lime juice, garlic powder, chili powder, salt, and pepper until smooth.
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, seasoned ground beef, black beans, corn, cherry tomatoes, red onion, shredded cheddar cheese, and black olives. Gently toss to mix.
Add the Dressing:
Pour the dressing over the salad and toss until everything is evenly coated. Gently fold in the diced avocado just before serving.
Serve:
Garnish with chopped cilantro, crushed tortilla chips, or extra lime wedges if desired. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
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