Easy Taco Pasta
14 ingredients
9 steps
Ingredients
- 16 ounces, weight Radiatore Pasta
- 1 pound Ground Beef
- 3 Tablespoons Taco Seasoning
- 3/4 cups Water
- 1 cup Sharp Cheddar Cut In Very Small Cubes
- 1 cup Halved Grape Tomatoes
- 1/2 cups Chopped Scallions
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 6 cups Chopped Romaine Lettuce
- FOR THE DRESSING:
- 1-1/3 cup Ranch Dressing
- 2 Tablespoons Adobo Sauce
- 1/2 cups Sour Cream
- 1/4 cups Salsa Or Salsa Style Tomatoes
Directions
-
1Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
-
2In 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.
-
3In small bowl, prepare the dressing. Whisk ranch dressing, adobo sauce, sour cream and salsa.
-
4Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
-
5Refrigerate any leftovers.
-
6Notes:
-
7You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta.
-
8Adobo 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.
-
9Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.
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