Quick Taco Pasta Salad
A flavorful taco pasta salad that's easy to prepare and perfect for busy weeknights.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for browning beef
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 12 oz large seashell pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 cup cherry tomatoes halved
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
Dressing
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning and water as directed on the packet. Simmer until thickened.
- In a small bowl, combine sour cream and salsa. Stir until well mixed. Adjust the taste with more salsa if needed.
- In a large mixing bowl, combine cooked pasta, seasoned beef, black beans, corn, cherry tomatoes, and shredded lettuce. Pour the dressing over the mixture and toss to coat evenly.
- Fold in the shredded cheddar cheese, ensuring it's evenly distributed throughout the salad.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Once chilled, give the salad a final toss and serve. Top with additional salsa or cheese if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be prepared a day in advance, making it a convenient option for busy schedules.
Notes
Pro Tips: For best flavor, let the salad chill before serving. Ingredient Substitutions: Use turkey or chicken instead of beef. How to Serve: Serve with tortilla chips. Storage & Freshness: Store in the fridge, consume within 3 days. Make-Ahead Tips: Prepare the night before for a more intense flavor.