Taco Pasta Salad
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This taco pasta salad is a cold Mexican-style pasta salad made with taco-seasoned beef mince, black beans, vegetables and pasta. It's designed for meal prep but also works as an easy summer dinner when you don't want a hot meal.
Equipment
- large pan
Ingredients
- 400 g (1 lb) lean beef mince, see note 1
- 3 tablespoon mexican seasoning, see note 2
- 1 tin black beans
- ½ lemon / lime
- 250 g (9 oz) pasta, see note 3
- 1 tomato
- ½ red onion
- 1 lettuce gem / romaine
Dressing:
- 3 tablespoon olive oil
- 1 teaspoon Mexican seasoning, see note 2
- 1 teaspoon salt
- ½ lemon / lime
Instructions
Preparing
- Dice the 1 tomato and ½ red onion. Roughly chop or shred the 1 lettuce gem / romaine and set aside.
- Whisk together the 3 tbsp olive oil, 1 tsp Mexican seasoning, 1 tsp salt, ½ lemon / lime If meal prepping, reserve a small amount of dressing to add just before eating.
Cooking
- Bring a large saucepan of salted water to the boil. Add the 250 g (9 oz) pasta and cook until al dente according to the packet instructions.
- Drain the pasta and rinse under cold water to stop the cooking process. Allow it to drain thoroughly so excess water doesn't dilute the dressing.
- Heat a large frying pan over medium-high heat with a small amount of oil. Add the 400 g (1 lb) lean beef mince and cook for approximately 5–7 minutes, breaking it into small pieces, until browned and completely cooked through.
- Add the 3 tbsp mexican seasoning and stir through the beef for approximately 1 minute, until evenly coated and fragrant.
- Drain and rinse the 1 tin black beans, then add them to the beef. Cook for another 1–2 minutes until heated through, then finish with the ½ lemon / lime (juice)
- Transfer the beef and black bean mixture to a plate or shallow bowl and allow it to cool. Cooling it before assembly prevents the lettuce from wilting.
- Add the cooled pasta, beef and black beans, tomato and red onion to a large bowl. Pour over most of the dressing and gently toss until evenly combined.
- If serving immediately, fold through the lettuce gem. If meal prepping, keep the lettuce on top or store it separately and mix through just before eating.
Notes
Note 1 - mince
Lean beef mince works best for a cold pasta salad because there is less rendered fat to firm up once refrigerated. Chicken or turkey mince can also be used but avoid overcooking as leaner mince can dry out more easily.
Note 2 - pasta
Use a sturdy short pasta such as fusilli, penne or bow ties so it holds its shape after cooling, dressing and storing.
Note 3 - mexican seasoning
Use your favourite store-bought seasoning or homemade taco seasoning. Adjust the amount of salt in the dressing if your seasoning blend is already quite salty.
Storing
Store in an airtight container in the fridge for up to 2 days, keeping the lettuce separate or on top for the best texture.
Nutrition
Calories: 567kcalCarbohydrates: 67gProtein: 37gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 313mgPotassium: 854mgFiber: 9gSugar: 4gVitamin A: 1053IUVitamin C: 14mgCalcium: 53mgIron: 5mg
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