Taco Pasta Salad Dinner Bowl
A flavorful and satisfying dish that combines taco ingredients with delicious pasta, perfect for a quick weeknight meal.
Ingredients
Pasta and Protein
- 8 ounces Pasta (cooked) Any short pasta, such as rotini or penne
- 1 pound Ground beef Can substitute with ground turkey or a meat alternative
Vegetables and Beans
- 2 cups Romaine lettuce, chopped Can use mixed greens or spinach
- 1 can Black beans, drained and rinsed Can substitute with kidney beans or chickpeas
- 1 cup Corn Fresh, frozen, or canned
Toppings
- 1 cup Shredded cheese Cheddar or a blend
Dressing
- ½ cup Cilantro-lime dressing Store-bought or homemade
Instructions
Cooking
- Prepare the pasta according to package instructions. Drain and set aside to cool slightly.
- In a skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat from the pan.
Combining
- In a large bowl, combine the cooked pasta, ground beef, chopped romaine, black beans, corn, and shredded cheese.
Serving
- Drizzle the cilantro-lime dressing over the mixture and toss gently to combine all ingredients.
- Serve immediately or refrigerate for later enjoyment. It’s even better the next day!
Notes
Opt for al dente pasta to ensure it holds up well when mixed with other ingredients. Keep the dressing separate until just before serving to maintain freshness.