Description
A deliciously vibrant taco pasta salad that combines the bold flavors of tacos with pasta, topped with a tangy French dressing for a perfect summer dish.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup French dressing
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add taco seasoning to the meat along with a splash of water. Stir and let simmer for a few minutes until thickened.
- In a large bowl, combine the cooked macaroni, seasoned meat, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cheddar cheese.
- Pour the French dressing over the salad and mix until everything is well combined. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Garnish with fresh cilantro if desired before serving.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Cuisine: Mexican