Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside in a large mixing bowl.1 pound elbow macaroni (or your favorite short pasta shape)
- While the pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 pound ground beef or turkey
- Stir the taco seasoning packet and 1/2 cup of water into the browned meat. Bring to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally, until the sauce has thickened and coated the meat. Remove from heat.1 pound ground beef or turkey, 1 packet taco seasoning, 1/2 cup water
- Rinse and drain the black beans. Drain the corn thoroughly. Dice the red onion and green bell pepper into small, bite-sized pieces. Chop fresh cilantro.1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) corn, drained, 1/2 cup diced red onion, 1/2 cup diced green bell pepper, 1/4 cup chopped fresh cilantro
- In a separate medium bowl, whisk together the mayonnaise, sour cream, picante sauce (or salsa), lime juice, and chili powder. Season with salt and pepper to taste.1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons picante sauce or salsa, 1 tablespoon lime juice, 1/2 teaspoon chili powder, Salt and freshly ground black pepper to taste
- To the large bowl with the drained pasta, add the seasoned ground meat mixture, rinsed black beans, drained corn, shredded cheddar cheese, shredded Monterey Jack cheese, diced red onion, diced green bell pepper, and chopped cilantro. Gentle toss to distribute the ingredients.1 pound elbow macaroni (or your favorite short pasta shape), 1 pound ground beef or turkey, 1 can (15 ounces) black beans, rinsed and drained, 1 can (15 ounces) corn, drained, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup diced red onion, 1/2 cup diced green bell pepper, 1/4 cup chopped fresh cilantro
- Pour the prepared dressing over the pasta and meat mixture. Gently fold everything together until all ingredients are evenly coated with the creamy dressing.1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons picante sauce or salsa, 1 tablespoon lime juice, 1/2 teaspoon chili powder, Salt and freshly ground black pepper to taste
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This also helps the salad chill thoroughly.
- Serve the Cheesy Taco Pasta Salad chilled. Offer optional toppings such as crushed tortilla chips for crunch, diced tomatoes for freshness, sliced black olives for brininess, avocado slices for creaminess, and jalapeño slices for a kick.Crushed tortilla chips, Diced tomatoes, Sliced black olives, Avocado slices, Jalapeño slices
Notes
Leftovers stay fresh for 3-4 days in an airtight container in the refrigerator. Keep crunchy toppings separate until serving.
