Ingredients:

  • 12 oz Pasta (Medium Shells, Rotini, or Elbows)
  • 1 lb Ground Beef (90% Lean or substitute)
  • 2 Tbsp Taco Seasoning (low-sodium preferred)
  • 1/2 cup Water
  • 15 oz can Black Beans, rinsed and drained
  • 1 cup Sweetcorn, drained
  • 1 cup Cherry Tomatoes, halved or quartered
  • 1 large Red Bell Pepper, finely diced
  • 1/2 medium Red Onion, finely diced
  • 1 cup Shredded Cheddar or Monterey Jack Cheese
  • 1/2 cup Mayonnaise (Full fat)
  • 1/2 cup Sour Cream or Plain Greek Yogurt
  • 1/4 cup Salsa (Medium heat preferred)
  • 2 Tbsp Freshly squeezed Lime Juice
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • Salt and Black Pepper, to taste
  • 1/2 cup Fresh Cilantro/Coriander, chopped (optional)

Instructions:

  1. Cook pasta in well-salted water according to package directions, aiming for a firm al dente texture. Drain immediately and rinse with cold water to stop the cooking process. Set aside.
  2. In a large skillet, brown the ground beef over medium-high heat until no pink remains. Drain off any excess fat thoroughly.
  3. Return the drained beef to the pan. Add the taco seasoning and water. Stir well and cook until the liquid has reduced and the beef is well coated and fragrant (about 3-4 minutes).
  4. Transfer the seasoned beef and the cooled pasta to separate plates or shallow bowls and allow them to cool completely to room temperature. This cooling step is essential to prevent melting the cheese and curdling the dressing.
  5. Dice the red onion and bell pepper, and halve the cherry tomatoes. Rinse and drain the black beans and corn.
  6. In the large mixing bowl, whisk together the mayonnaise, sour cream/yogurt, salsa, lime juice, cumin, chili powder, garlic powder, salt, and pepper until completely smooth and creamy. Taste and adjust seasoning as needed.
  7. Add the cooled pasta, cooled seasoned beef, black beans, corn, diced bell pepper, red onion, tomatoes, and shredded cheese to the dressing bowl.
  8. Use a large spatula or wooden spoon to fold all the ingredients together until they are evenly coated in the dressing. Be gentle to avoid breaking the pasta.
  9. Cover the bowl tightly and refrigerate for a minimum of 2 hours (ideally 4 hours) to allow the flavors to marry and the pasta to absorb the dressing.
  10. Just before serving, give the salad a final good stir. If it seems too thick, add 1–2 tablespoons of milk or water to loosen it up. Garnish with chopped cilantro/coriander if desired.