Taco Macaroni Salad
Elevate your pasta salad game with this vibrant and flavorful Taco Macaroni Salad! Combining tender elbow macaroni with seasoned ground beef, black beans, sweet corn, and juicy cherry tomatoes, this dish is a hearty twist on classic Tex-Mex flavors. Tossed in a creamy cilantro-lime dressing made with sour cream, mayonnaise, and fresh lime juice, it’s the perfect balance of zesty and creamy. Topped with shredded cheddar cheese and green onions, every bite bursts with bold, savory goodness. Whether you're serving it as a crowd-pleasing side dish at a barbecue or as a satisfying main at dinner, this versatile and easy-to-make dish is sure to impress. With just 20 minutes of prep and a short chill time, it’s a quick and delicious way to spice up your next meal!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 0.25 cup Water
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 1 cup Cherry tomatoes, halved
- 1 cup Shredded cheddar cheese
- 0.5 cup Chopped green onions
- 0.5 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tablespoons Lime juice
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess grease.
Add the taco seasoning mix and water to the skillet with the cooked beef. Stir well and simmer for 2-3 minutes until the seasoning is well incorporated. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked macaroni, seasoned ground beef, black beans, corn, cherry tomatoes, shredded cheddar cheese, and green onions.
In a smaller bowl, whisk together the sour cream, mayonnaise, lime juice, cilantro, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients in the large bowl. Toss gently until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, give the salad a quick toss and taste to adjust seasoning if necessary. Serve chilled and enjoy!
Nutrition Facts
Calories |
3827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 31.9 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1212 mg | 93% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2898 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
