Ingredients:

  • 1 pound medium pasta shape (e.g., Rotini, Penne, or Farfalle)
  • 1 tablespoon table salt, for boiling water
  • 1 tablespoon olive oil or vegetable oil
  • 1 pound lean ground beef (90/10 preferred)
  • 1 packet (1 oz) quality taco seasoning mix (low sodium)
  • 1/2 cup water
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can sweetcorn, drained (or 1 cup frozen, thawed)
  • 1 medium red bell pepper, finely diced
  • 1/2 medium red onion, finely minced
  • 1/2 cup black olives, sliced (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup sour cream (full fat)
  • 1/2 cup mayonnaise (full fat)
  • 1/2 cup mild or medium salsa
  • 1 lime, juiced (approx. 2 tablespoons)
  • 1 tablespoon distilled white vinegar or apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook the Pasta: Bring salted water to a rolling boil. Cook the pasta according to package directions, aiming for al dente. Drain immediately, but do not rinse the pasta. Set aside in the large mixing bowl to cool.
  2. Prepare the Taco Filling: Heat oil in the skillet over medium-high heat. Add ground beef and brown, breaking up any large clumps. Drain excess fat thoroughly.
  3. Season the Meat: Return the meat to the pan. Stir in the taco seasoning and the 1/2 cup of water. Simmer until the water has fully evaporated and the meat is sticky and well-coated. Remove from heat and allow the meat to cool down slightly (about 10 minutes).
  4. Prepare the Dressing: While the meat cools, whisk together all ingredients listed for the dressing (sour cream, mayo, salsa, lime juice, vinegar, sugar, salt, pepper) in a small bowl until smooth and well-combined.
  5. Combine Warm Components: Add the slightly warm, seasoned ground beef to the cooked pasta in the large mixing bowl. Toss gently to combine. Ensure the mixture cools completely to room temperature before proceeding.
  6. Add Cold Components: Once the pasta and meat mixture is cooled to room temperature, add the rinsed black beans, corn, diced red pepper, red onion, sliced olives, and shredded cheese.
  7. Dress the Salad: Pour about three-quarters of the prepared dressing over the pasta mixture. Toss everything thoroughly until all the pasta is evenly coated and the ingredients are distributed. Add the remaining dressing if the salad seems too dry.
  8. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 1 hour, or ideally 4 hours, to allow the flavors to marry up. Give it a final stir before serving. Garnish with fresh coriander or crushed tortilla chips if desired.