Taco-Pasta Salad

Ingredients

• 1 lb. ground beef
• 1 packet taco seasoning
• 1 cup prepared salsa
• 1 (8 oz.) package rotini pasta, cooked according to package directions
• 1 (15 oz.) can black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 (4 oz.) can diced green chilies, drained
• 1/2 cup Italian salad dressing
• 1/2 cup sour cream
• 1 cup shredded Mexican-blend cheese
• 1/2 cup chopped fresh cilantro

Directions

1. In a large skillet over medium heat, cook the ground beef until browned. Drain the grease and stir in the taco seasoning and salsa. Simmer for 5 minutes.
2. In a large bowl, combine the cooked pasta, black beans, corn, chilies, Italian dressing, sour cream, cheese, and cilantro. Stir in the cooked beef.
3. Cover and refrigerate for at least 1 hour before serving.

Interesting Facts

• Taco-pasta salad can be made ahead of time, making it a great dish for potlucks and picnics.
• This dish freezes well, so it can be made in advance and stored for up to 3 months.
• Leftover taco-pasta salad can be used as a topping for tacos or burritos.