Description
A fun, colorful mix of taco-flavored meat, rotini, beans, corn, fresh tomatoes, and a creamy salsa-lime dressing that’s perfect for potlucks and meal prep.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup chopped lettuce
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. While the water heats, halve the cherry tomatoes, chop the lettuce, drain and rinse the black beans, and measure out the corn and cheese.
- In a large bowl, combine the cooked and cooled pasta, black beans, corn, halved cherry tomatoes, shredded cheese, and chopped lettuce. Toss gently to combine.
- Cook the rotini pasta according to package instructions until al dente; drain and set aside to cool slightly. In a skillet over medium heat, brown the ground beef or turkey, breaking it up with a spoon. Drain excess fat if needed. Stir in the taco seasoning and add water as directed by the packet; cook until the mixture thickens. Let the seasoned meat cool slightly before adding to the pasta mixture.
- In a small bowl, stir together salsa, sour cream, and lime juice. Pour the dressing over the pasta and meat mixture and toss to coat evenly. Taste and season with salt and pepper. Refrigerate the salad for at least 30 minutes before serving.
Notes
Serve chilled or slightly cool, topped with extra cheese, cilantro, or avocado. Adjust taco seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg