Taco pasta salad has lots of taco flavors—from fresh spinach and tomatoes to cheese and salsa—while being versatile enough to be served cold, warm or hot.
8ouncesrotini pastaor another small pasta, like macaroni
1poundground beef
10ouncesgrape or cherry tomatoeshalved
2tablespoonstaco seasoning
salt and pepper to taste
4ouncessharp cheddarcut into 1/2-inch cubes
4ouncespepper jackcut into 1/2-inch cubes
15ouncesblack beansdrained and rinsed
1cuploosely packed fresh spinach leavescut into ribbons
10-14ouncesmild guacamole salsaor your favorite kind
Instructions
Cook the pasta according to package directions, drain it, rinse it, and set it aside.
In a saute pan, cook the ground beef over medium heat until it is cooked through, breaking it apart as you go. Thoroughly drain all the grease from the pan.
Add the halved tomatoes to the hamburger, stirring regularly, until they begin to release their juices slightly—about three to five minutes—and stir in the taco seasoning and salt and pepper. Once the seasonings are well combined with the meat and tomatoes, remove the mixture from heat and let it cool a bit as you prepare your other ingredients.
In a large serving bowl, combine the pasta, beef mixture, cheese cubes, beans and spinach, along with about 10 ounces of salsa. Stir until the salsa coats everything well, and give it a taste. If it seems too dry or needs more flavor, add more salsa until you get your desired consistency and flavor.
Serve immediately at room temperature, serve cold out of the fridge, or heat the mixture in the microwave to serve warm.