Ingredients:

  • 1 lb Lean Ground Beef (85/15)
  • 2 tbsp Taco Seasoning
  • 1/4 cup Water
  • 1/2 tsp Smoked Paprika
  • 16 oz Rotini Pasta
  • 1 cup Sharp Cheddar Cheese, shredded
  • 1 cup Cherry Tomatoes, halved
  • 15 oz canned Black Beans, rinsed and drained
  • 1 cup Frozen Corn, thawed
  • 1/2 Red Bell Pepper, finely diced
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1/3 cup Mild Taco Sauce
  • 1 tbsp Fresh Lime Juice
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Cook the 16 oz rotini in salted water until tender but firm to the bite. Note: This is usually 1 minute less than the box instructions. Drain the pasta and immediately run under cold water until the noodles are cold to the touch.
  2. In a large skillet, cook the 1 lb ground beef over medium high heat until no pink remains and edges are crispy.
  3. Add 2 tbsp taco seasoning, 1/2 tsp smoked paprika, and 1/4 cup water to the beef. Simmer for 2 minutes to help the flavors meld. Move the beef to a plate and let it reach room temperature until no steam is rising.
  4. In a small bowl, combine 1/2 cup sour cream, 1/2 cup mayo, 1/3 cup taco sauce, 1 tbsp lime juice, garlic powder, salt, and pepper until silky and uniform.
  5. Halve the tomatoes, dice the pepper, and mince the onion until they are uniform in size. In your large bowl, toss the cooled pasta with the black beans, corn, peppers, onion, and cilantro.
  6. Fold in the seasoned ground beef and 1 cup of shredded cheddar cheese until evenly distributed. Pour the creamy mixture over the salad and toss gently until every spiral is coated.