Description
A delightful fusion of tacos and pasta, this colorful salad is perfect for gatherings and weeknight dinners.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large skillet, cook the ground beef (or turkey) over medium heat until browned. Drain any excess fat.
- Stir in the taco seasoning and prepare according to the packet instructions. Set aside to cool slightly.
- In a large mixing bowl, combine cooked macaroni, seasoned meat, black beans, corn, cherry tomatoes, cheddar cheese, and green onions.
- In a small bowl, mix sour cream, mayonnaise, lime juice, salt, and pepper. Pour this dressing over the salad and mix well.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 50mg