Taco Pasta Salad

Cook the elbow macaroni according to the package instructions. Drain and set aside to cool.

Cook the Ground Beef:
While the pasta is cooking, heat a skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spatula. Drain any excess fat.

Season the Beef:
Add the taco seasoning mix and water to the cooked ground beef, stirring until well combined. Let it simmer for 3-4 minutes, or until the mixture thickens. Remove from heat and allow it to cool slightly.

Prepare the Dressing:
In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad:
In a large bowl, combine the cooked pasta, seasoned ground beef, cherry tomatoes, corn, black beans, shredded cheddar cheese, red bell pepper, red onion, and cilantro (if using).

Toss and Coat:
Pour the dressing over the pasta salad and toss everything together until evenly coated.

Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Serving and Storage Tips