Ingredients
Scale
- 12 ounces cavatappi pasta
- 1 pound lean ground beef
- 8 slices bacon cooked and crumbled
- 1/2 cup finely diced red onion
- 1 cup frozen corn thawed
- 1 cup black beans drained and rinsed
- 1 ½ cups halved cherry tomatoes
- 1 cup small cubes colby jack cheese
- 1/4 cup chopped cilantro plus more for garnish
- 1 cup mayonnaise
- 2 tablespoons taco seasoning
- 2 tablespoons bbq sauce
- juice of 1 lime about 3 tablespoons
- salt and black pepper to taste
- lime wedges
Instructions
- Cook the cavatappi pasta in salted water until al dente, then drain and rinse with cold water until cool.
- Soak diced red onion in ice water to mellow the flavor while you prepare other ingredients.
- In a skillet, cook bacon over medium heat until crispy; crumble it once cool, saving some grease in the pan.
- Brown ground beef in reserved bacon grease, seasoning with salt and pepper. Drain excess grease and let cool slightly.
- In a large bowl, mix mayonnaise, taco seasoning, BBQ sauce, and lime juice until well combined.
- Drain the red onion and pat it dry. In the bowl with the dressing, add pasta, beef, bacon, corn, black beans, tomatoes, onion, cheese, and cilantro. Toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour before serving.
- Before serving, toss again and adjust seasoning as needed. Garnish with extra cilantro and lime wedges.
Notes
For added crunch, consider adding chopped bell peppers or jalapeños.
Feel free to substitute with your favorite cheese or use a lighter mayo for fewer calories.
This salad can be made a day ahead, making it a great option for gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 3g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.