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a plain bowl of elbow macaroni with browned seasoned ground-beef crumbles, halved cherry tomatoes, small orange cheddar cubes and chopped romaine in a creamy pale-orange salsa dressing
Rachel Kim

Taco Pasta Salad

Seasoned ground beef and a thick salsa-sour-cream dressing make this a cold taco bowl with pasta in place of a shell. Cool the beef before it meets the dressing. Warm fat can loosen the sour cream and make the lettuce collapse before serving. A shallow dish helps the meat lose its heat promptly. Fold in the romaine at the last minute and keep the cheddar in small cubes so it stays distinct among the elbows.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 1 lb 90% lean ground beef
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine salt for beef
  • 1/4 tsp garlic powder
  • 2 tbsp water
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/3 cup thick salsa
  • 1 tbsp fresh lime juice
  • 1 cup halved cherry tomatoes
  • 4 oz cheddar cut into small cubes
  • 2 cups chopped romaine lettuce washed and dried

Method
 

  1. Brown beef in a skillet for 8 to 10 minutes, breaking it into small crumbles, until it reaches 160°F. Drain fat, stir in chili powder, cumin, beef salt, garlic powder and water and cook for 1 minute. Spread in a shallow dish and refrigerate promptly while preparing the rest.
  2. Boil macaroni in water with the tablespoon salt until fully tender. Drain, rinse under cool water and drain thoroughly.
  3. Mix sour cream, mayonnaise, salsa and lime juice in a large bowl. Add pasta, cooled beef, tomatoes and cheddar and fold until coated.
  4. Fold in romaine just before serving. If making ahead, refrigerate the dressed pasta mixture and keep the lettuce separate until needed.
  5. Serve cold or cool and refrigerate leftovers within 2 hours.