Ingredients:

  • 1 pound Short Pasta (Rotini, Elbow, or Penne)
  • 1 tablespoon Salt (for boiling water)
  • 5 pounds Lean Ground Beef (85% or 90%)
  • 1 packet (1 oz) Taco Seasoning Mix
  • 1/2 cup Water or Beef Stock
  • 1 (15 oz) can Black Beans (rinsed and drained)
  • 1 cup Sweetcorn (drained)
  • 2 large Roma Tomatoes (diced, seeded)
  • 1 medium Green Bell Pepper (diced)
  • 1/2 cup Spring Onions (chopped)
  • 1/2 cup Black Olives (sliced, optional)
  • 5 cups Shredded Cheddar/Monterey Jack Cheese
  • 1 cup Mayonnaise (full fat)
  • 1/2 cup Sour Cream or Plain Greek Yogurt
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 1 tablespoon Apple Cider Vinegar or White Wine Vinegar
  • 1/4 cup Mild Salsa (smooth style)
  • 1 teaspoon Cumin Powder
  • 1/2 teaspoon Chili Powder (mild or medium)
  • 1/2 teaspoon Garlic Powder
  • Salt and Black Pepper (To taste)

Instructions:

  1. Cook the Pasta: Bring a large stockpot of salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain the pasta immediately, rinse briefly with cold water to stop the cooking, and transfer to a large mixing bowl to cool completely.
  2. Prepare the Taco Meat: In a large skillet, brown the ground beef over medium-high heat, breaking it up. Drain off all excess grease thoroughly. Return the beef to the skillet, add the taco seasoning and water/stock. Stir and simmer for 3–5 minutes until the liquid has evaporated. Spread the meat mixture onto a plate and allow it to cool down to room temperature. (Do not add hot meat to the salad).
  3. Whisk the Dressing: In a medium bowl, combine the mayonnaise, sour cream/yogurt, lime juice, vinegar, mild salsa, cumin, chili powder, garlic powder, salt, and pepper. Whisk vigorously until the dressing is completely smooth and homogenous. Taste and adjust seasoning as necessary.
  4. Assemble the Salad: Once the pasta and meat are both fully cooled, add the seasoned ground beef, black beans, corn, diced tomatoes, green pepper, spring onions, olives (if using), and shredded cheese to the large mixing bowl with the pasta. Pour the prepared creamy taco dressing over all the ingredients.
  5. Chill and Serve: Gently fold and toss the salad until every piece is thoroughly coated in the dressing. Cover the bowl tightly and refrigerate for a minimum of 1 hour (up to 4 hours) to allow the flavors to meld. Give the salad a final toss before serving. Add crispy toppings like crushed tortilla chips just before serving.