Description
This seasoned ground beef taco pasta salad bowl is a flavorful, crowd-pleasing dish packed with taco-seasoned beef, fresh veggies, creamy dressing, and tender pasta. Perfect for meal prep, parties, or easy weeknight dinners. A Tex-Mex pasta salad that satisfies every craving.
Ingredients
12 oz rotini pasta
1 lb ground beef
1 packet taco seasoning (or 2 tablespoons homemade)
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream
1/3 cup mayonnaise
2 tablespoons lime juice
2 tablespoons chopped cilantro (optional)
Instructions
1. Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking.
2. In a skillet, cook the ground beef over medium heat until browned. Drain the fat, add taco seasoning and a splash of water, then simmer for 2-3 minutes. Let cool.
3. In a bowl, mix sour cream, mayonnaise, lime juice, and 1 teaspoon of taco seasoning to make the dressing.
4. In a large bowl, combine cooked pasta, cooled beef, black beans, corn, tomatoes, onion, cheese, and cilantro.
5. Pour dressing over the mixture and toss gently until everything is evenly coated.
6. Chill in the fridge for at least 30 minutes before serving.
7. Garnish with extra lime or cilantro and enjoy!
Notes
You can swap sour cream for Greek yogurt if preferred.
For added spice, mix in chopped jalapeños or hot sauce.
Best served cold, but it’s delicious slightly warm too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg