Description
A vibrant head-to-toe salad combining tender pasta, lean beef, fresh veggies, and zesty lime-taco dressing. This hearty, Southwestern-inspired dish is perfect for gatherings and celebrates robust flavors with a satisfying crunch.
Ingredients
8 oz rotini or penne pasta
1 lb lean ground beef (90% lean)
1 cup fresh corn kernels
1 can (15 oz) black beans, drained
1 red bell pepper, diced
1 cup grape tomatoes, halved
1 jalapeño pepper, seeded and minced
1/2 cup cilantro, chopped
1/4 cup lime juice
1 tbsp taco seasoning (no alcohol)
1 tbsp olive oil
Salt and pepper to taste
Instructions
Cook pasta according to package instructions; cool.
In a skillet, cook lean ground beef over medium heat until browned; drain fat.
In a large bowl, combine cooked pasta, beef, corn, black beans, bell pepper, tomatoes, jalapeño, and cilantro.
In a separate jar, whisk lime juice, taco seasoning, and olive oil to make dressing.
Pour dressing over salad and toss to combine.
Season with salt and pepper.
Notes
Adjust jalapeño amount to control spice level
Use red cabbage for added crunchiness
Store leftovers in an airtight container up to 3 days
Optional: Add avocado cubes for creaminess