Description
This Taco Pasta Salad is a hearty, flavor-packed dish made with seasoned ground beef, tender pasta, black beans, fresh veggies, and a creamy taco-seasoned dressing. Perfect for potlucks, summer gatherings, or an easy weeknight side dish.
Ingredients
- 1 pound pasta
- 2 pounds ground beef
- 4 tablespoons taco seasoning, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 small onion, diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
Instructions
1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
2. While the pasta cooks, brown the ground beef over medium heat. Drain excess grease, then stir in 2 tablespoons taco seasoning. Remove from heat.
3. Wash and halve the cherry tomatoes and dice the onion. Set aside.
4. If needed, shred the cheddar cheese and set aside.
5. Rinse and drain the black beans thoroughly.
6. In a small bowl, mix the remaining 2 tablespoons taco seasoning into the sour cream until well combined.
7. In a large mixing bowl, combine the cooled pasta, seasoned beef, black beans, tomatoes, onion, and cheddar cheese. Toss to combine.
8. Add the sour cream mixture and stir until everything is evenly coated.
9. Serve immediately or refrigerate until ready to serve.
Notes
For best flavor, chill for at least 1 hour before serving.
Add diced avocado or chopped cilantro for extra freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 642kcal
- Sugar: 4g
- Sodium: 586mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 118mg