20-minute Creamy Taco Pasta Salad
20-minute Creamy Taco Pasta Salad
Ingredients
For the Beef
- 1 tablespoon olive oil
- 1 pound lean ground beef, 93%
- 3 1/2 tablespoons taco seasoning
- 1/4 cup bone broth, to deglaze
For the Pasta Salad
- 12 ounces ditalini pasta
- 4 Roma tomatoes, diced
- 1/2 red onion, finely diced
- 1/2 cup cilantro, chopped
- 2 jalapeños, finely chopped
- 1 cup sweet corn
- 1 cup pinto beans, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1/2 cup low-fat shredded Mexican cheese
For the Creamy Chipotle Dressing
- 1 cup nonfat Greek yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce
- 2 limes, juice of
- 1 1/2 teaspoons salt
- to taste black pepper
- 2 teaspoons taco seasoning
- 2 teaspoons honey
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 pound of 93% lean ground beef to the hot pan. Break up the beef with a utensil and brown it thoroughly. Once browned, add 3 1/2 tablespoons of taco seasoning and stir to combine with the beef. Pour in 1/4 cup of bone broth to deglaze the pan, scraping up any browned bits from the bottom. Continue stirring until well combined and the liquid has mostly evaporated. Set aside.
⏱️ 5 min
- 2
Bring a pot of water to a boil. Add 12 ounces of ditalini pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 8 min
- 3
In a large mixing bowl, combine the diced 4 Roma tomatoes, finely diced 1/2 red onion, chopped 1/2 cup cilantro, finely chopped 2 jalapeños, 1 cup sweet corn, 1 cup drained and rinsed pinto beans, 1 cup drained and rinsed black beans, and 1/2 cup low-fat shredded Mexican cheese.
⏱️ 5 min
- 4
In a separate bowl or blender, add 1 cup nonfat Greek yogurt, 1/2 cup light mayonnaise, 2 tablespoons chipotle peppers in adobo sauce, the juice of 2 limes, 1 1/2 teaspoons salt, black pepper to taste, 2 teaspoons taco seasoning, and 2 teaspoons honey. Blend or whisk until the dressing is smooth and creamy.
⏱️ 3 min
- 5
Add the cooked and drained ditalini pasta to the large bowl with the prepared vegetables and beans. Next, add the cooked and seasoned ground beef mixture to the bowl. Pour the creamy chipotle dressing over all the ingredients.
⏱️ 2 min
- 6
Thoroughly mix all the ingredients in the bowl until everything is well coated with the dressing. Serve and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
20-minute Creamy Taco Pasta Salad
For the Beef
- 1 tablespoon olive oil
- 1 pound lean ground beef, 93%
- 3 1/2 tablespoons taco seasoning
- 1/4 cup bone broth, to deglaze
For the Pasta Salad
- 12 ounces ditalini pasta
- 4 Roma tomatoes, diced
- 1/2 red onion, finely diced
- 1/2 cup cilantro, chopped
- 2 jalapeños, finely chopped
- 1 cup sweet corn
- 1 cup pinto beans, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1/2 cup low-fat shredded Mexican cheese
For the Creamy Chipotle Dressing
- 1 cup nonfat Greek yogurt
- 1/2 cup light mayonnaise
- 2 tablespoons chipotle peppers in adobo sauce
- 2 limes, juice of
- 1 1/2 teaspoons salt
- to taste black pepper
- 2 teaspoons taco seasoning
- 2 teaspoons honey
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 pound of 93% lean ground beef to the hot pan. Break up the beef with a utensil and brown it thoroughly. Once browned, add 3 1/2 tablespoons of taco seasoning and stir to combine with the beef. Pour in 1/4 cup of bone broth to deglaze the pan, scraping up any browned bits from the bottom. Continue stirring until well combined and the liquid has mostly evaporated. Set aside.
⏱️ 5 min - 2
Bring a pot of water to a boil. Add 12 ounces of ditalini pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 8 min - 3
In a large mixing bowl, combine the diced 4 Roma tomatoes, finely diced 1/2 red onion, chopped 1/2 cup cilantro, finely chopped 2 jalapeños, 1 cup sweet corn, 1 cup drained and rinsed pinto beans, 1 cup drained and rinsed black beans, and 1/2 cup low-fat shredded Mexican cheese.
⏱️ 5 min - 4
In a separate bowl or blender, add 1 cup nonfat Greek yogurt, 1/2 cup light mayonnaise, 2 tablespoons chipotle peppers in adobo sauce, the juice of 2 limes, 1 1/2 teaspoons salt, black pepper to taste, 2 teaspoons taco seasoning, and 2 teaspoons honey. Blend or whisk until the dressing is smooth and creamy.
⏱️ 3 min - 5
Add the cooked and drained ditalini pasta to the large bowl with the prepared vegetables and beans. Next, add the cooked and seasoned ground beef mixture to the bowl. Pour the creamy chipotle dressing over all the ingredients.
⏱️ 2 min - 6
Thoroughly mix all the ingredients in the bowl until everything is well coated with the dressing. Serve and enjoy.
⏱️ 2 min