Description
A chilled fiesta in a bowl! Al dente rotini cradles savory, seasoned ground beef, sharp cheddar, and black beans. Includes complete cooking instructions and detailed nutritional breakdown.
Ingredients
Scale
- 1 pound rotini or elbow macaroni pasta
- 1 pound lean ground beef
- 1 (1 oz) packet taco seasoning mix
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup shredded sharp cheddar cheese
- 1 cup mayonnaise or sour cream
- 1/2 cup mild or medium salsa
- 1 cup chopped Roma tomatoes
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop the cooking process and cool it completely; set aside.
- Step 2: While the pasta cooks, brown the ground beef in a skillet over medium heat. Drain excess fat, then stir in the taco seasoning mix along with 1/2 cup of water, simmering until the liquid is absorbed. Remove the beef from the heat and allow it to cool fully.
- Step 3: Prepare the dressing by whisking together the mayonnaise (or sour cream) and salsa in a small bowl until smooth. If a richer flavor is desired, add 1 teaspoon of the reserved taco seasoning powder.
- Step 4: In a very large bowl, combine the cooled pasta, the cooled seasoned ground beef, rinsed black beans, shredded cheddar cheese, and chopped tomatoes.
- Step 5: Pour the prepared dressing over the mixture. Toss gently but thoroughly until all ingredients are evenly coated.
- Step 6: Cover the bowl and refrigerate the taco pasta salad for at least 2 hours (preferably 4 hours) to allow the flavors to fully meld before serving.
Notes
- Keep leftovers tightly sealed and chilled for up to 3 days, checking for dryness and adding a small spoonful of mayonnaise or sour cream right before serving if needed.
- If the salad seems overly thick after extended refrigeration, refresh the texture by stirring in a splash of milk or water until the desired creaminess returns.
- For a delicious crunch and presentation, serve the chilled salad immediately after melding alongside large scoops or portioned into small bowls rimmed with crushed tortilla chips.
- Crucially, the seasoned ground beef and cooked pasta must be completely cool before combining with the dressing to prevent the mayonnaise from separating and the cheddar cheese from melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 240g)
- Calories: 350
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 1g