Beef Taco Pasta Salad
Ingredients
The pasta
-
½
pound
whole grain pasta shells
The meat
-
1
pound
lean ground beef
-
15
ounces
black beans
-
4
tablespoons
taco seasoning
The dressing
-
1
cup
plain Greek yogurt
-
¼
cup
prepared Catalina dressing
-
⅓
cup
lime juice and zest from 3 medium limes
The vegetables
-
3
medium
Roma tomatoes
-
1
small head
romaine lettuce
-
1
medium
bell pepper
-
½
cup
green onions
The toppings
-
1
cup
shredded mild cheddar cheese
-
3
ounces
tortilla chips
-
8
ounces
sliced black olives (optional)
Instructions
- Boil water and cook the pasta shells according to package directions, then drain and cool.
- In a skillet, cook the ground beef until browned, then add black beans and taco seasoning with water to simmer.
- Mix Greek yogurt, Catalina dressing, lime zest, juice, and remaining taco seasoning for the dressing.
- Combine cooled pasta and taco meat with the dressing, then add tomatoes, lettuce, bell pepper, cheese, green onions, and crushed tortilla chips.
- Transfer to a serving bowl and top with remaining green onions.
Nutrition Facts (estimated)
Servings
8
Calories
445
Total fat
15g
Total carbohydrates
46g
Total protein
31g
Sodium
319mg
Cholesterol
52mg
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