Ingredients:

  • 1 pound (454g) rotini pasta
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 pound (454g) ground beef (80/20 or leaner)
  • 1 packet (1 ounce or 28g) taco seasoning
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1/4 cup (60ml) lime juice (freshly squeezed is best!)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) cumin
  • 1/4 teaspoon (1.25g) garlic powder
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 (15-ounce or 425g) can black beans, rinsed and drained
  • 1 cup (113g) shredded cheddar cheese
  • 1 avocado, diced
  • 1/4 cup (28g) crumbled cotija cheese
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking. Toss with olive oil and salt to prevent sticking.
  2. Brown ground beef in a skillet over medium-high heat. Drain off any excess grease.
  3. Stir in taco seasoning and water. Simmer for 5 minutes, or until the liquid has evaporated.
  4. Whisk together mayonnaise, sour cream, lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a small bowl.
  5. In a large mixing bowl, combine cooked pasta, seasoned beef, bell peppers, red onion, jalapeño (if using), black beans, and cheddar cheese.
  6. Pour the dressing over the pasta mixture and toss gently to coat evenly.
  7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Before serving, stir in diced avocado and top with crumbled cotija cheese and fresh cilantro.