No matter how well you plan, life is busy! Absolutely no doubt about it. This Easy Taco Pasta Salad is a complete meal that can be pulled together in less than thirty minutes. It is so delicious and with the use of romaine lettuce leftovers hold up well. It is a complete meal in itself and perfect for those warm summer nights when you don’t want to turn on the oven or venture out to grill something.
prep time10 Min
cook time20 Min
Ingredients For easy taco pasta salad
sharp cheddar cut in very small cubes
halved grape tomatoes
(15 ounces) black beans drained and rinsed
small head romaine lettuce chopped (about 6 cups)
1 1/3 c
salsa or salsa style tomatoes
How To Make easy taco pasta salad
Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
n large skillet over medium heat brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
In small bowl whisk together ranch dressing, adobo sauce, sour cream and salsa.
Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
Refrigerate any leftovers.
You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta.
Adobo sauce can be made homemade or purchased in the Mexican section of your grocery store. You can also but a can of chipotle peppers packed in adobo sauce and use the pepper for other recipes. Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.
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