Creamy taco pasta salad
Recipe for a satisfying main-course salad – taco pasta salad with beef and vegetables.
Servings 4 servings
Calories 889kcal
Ingredients
- 300 g pasta
- 1 tin black beans or kidney beans approx. 400 g tin, drained and rinsed
- 1 red pepper, diced
- 1 small red onion, cut into thin strips
- 140 g sweetcorn, thawed if frozen
- 150 g cherry tomatoes, halved
- 1 small romaine (cos) lettuce, shredded
- 100 g cheddar, coarsely grated
Taco-spiced beef
- 1 onion, finely chopped
- 400 g beef mince
- 1 sachet taco seasoning
Salsa dressing
- 150 g crème fraîche
- 100 g mayonnaise
- 230 g salsa, medium or hot
- 1/2-1 lime, juice of
- Salt and freshly ground pepper
To serve
- Tortilla chips
Instructions
Taco-spiced beef
- Heat a splash of oil in a frying pan and cook the onion until soft and translucent.
- Add the mince and brown it well, then stir in the taco seasoning. Set aside.
Salsa dressing
- Mix all the dressing ingredients together and season to taste with fresh lime juice, salt and freshly ground pepper. Keep chilled until ready to serve.
Assembling the salad
- Cook the pasta according to the packet instructions, then rinse it under plenty of cold water. Leave it to drain in a sieve.
- Put the pasta, vegetables, beans, beef and cheddar in a large bowl. Pour over the dressing and toss everything together well. Season to taste with salt and freshly ground pepper.
- Divide the salad between 4 bowls and serve, if you like, with a few crushed tortilla chips on top.
Nutrition
Calories: 889kcal | Carbohydrates: 98g | Protein: 41g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 905mg | Potassium: 1309mg | Fiber: 13g | Sugar: 15g | Vitamin A: 1636IU | Vitamin C: 45mg | Calcium: 279mg | Iron: 6mg