Taco Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold pasta salad with seasoned ground beef, black beans, corn, cheddar cheese, and a creamy salsa dressing. A hearty side dish or light lunch that brings Mexican flavors to the picnic table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound rotini pasta
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 1 pound lean ground beef (90-95%)
- ¼ cup water
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- ½ teaspoon salt (or to taste)
- 1 ½ cups salsa
- ¾ cup sour cream
- 2 tablespoons lime juice
- 15 ounce 1-can black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1 cup cheddar cheese (shredded )
- 2 Roma tomatoes (chopped)
- 4-6 green onions (sliced)
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 638mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 411mg
- Calcium
- 124mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.