Looking for a quick and easy summer dish? Try this unusual taco pasta salad combo! Perfect for a picnic or weeknight dinner, this recipe is sure to spark your curiosity.
Ingredients
1 pound rotini pasta / cooked per package
1 pound ground beef
2 tablespoons taco seasoning ( https://gregkantner.com/blog/archives/10758 )
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) kidney beans, rinsed and drained
1 can roasted peppers
1 cup corn kernels (fresh, frozen, or canned)
1 pint cherry tomatoes, halved
1 cup shredded cheddar cheese
1?2 cup diced red onion
For the dressing:
I used Chipotle Ranch dressing, you can use the below if you like:
1 cup Catalina dressing
1?2 cup sour cream
2 tablespoons taco sauce
Sauté off the ground beef with the 2 tablespoons of taco seasoning. Drain fat and let cool.
Once browned, pour in a large dish with remaining ingredients. (except for dressing)
Combine well to distribute all ingredients
Now in a small bowl you can combine the dressing ingredients and mix well.
Pour over the pasta mixture and stir to combine.
Refrigerate for 1-2 hours and serve
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