Ingredients
Ingredients
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1 lb. bowtie pasta (or other shortcut pasta)
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1 lb. ground beef
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2 teaspoons taco seasoning mix
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freshly ground black pepper
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1/3 cup Fustini's Chipotle olive oil
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3 tablespoons Fustini's Jalapeño Lime balsamic
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1/2 teaspoon ground cumin
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1 (15-oz.) can of corn, drained (or fresh!)
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1 (15-oz.) can of black beans, drained
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1 cup of tomato (diced or cherry)
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3 cups romaine, chopped
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2 cups shredded cheddar
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4 green onions, thinly sliced
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cilantro for garnish
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lime wedges for serving
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain and transfer to a large bowl.
- Heat a large skillet over medium-high heat. Add ground beef, breaking up meat with a wooden spoon. Season with taco seasoning, salt, and pepper, and cook until meat is no longer pink about 6 minutes. Drain excess fat.
- Make dressing: In a small bowl (or liquid measuring cup) whisk together olive oil, balsamic, and cumin. Season with salt and pepper. Pour over pasta and toss to combine.
- Add ground beef, corn, black beans, tomatoes, and lettuce to pasta and toss to combine. Fold in cheese and green onion. Finish with cilantro and a squeeze of a lemon wedge. Serve warm or at room temperature.
Recipe Note
Tex-Mex and pasta is a delicious combination for your next summer bbq picnic or gathering. For more spicy, substitute the Cayenne Crush or Peperoncino Garlic Crush olive oils. Adapted from delish.com
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