Taco Pasta Salad Recipe

Ingredients:
For the Salad:

8 oz (225g) elbow macaroni or rotini pasta
1 lb (450g) ground beef (or ground turkey for a lighter option)
1 packet taco seasoning (or homemade taco seasoning)
1/2 cup (80g) diced red bell pepper
1/2 cup (80g) diced cucumber
1/2 cup (80g) chopped red onion
1 cup (150g) corn kernels (frozen or canned)
1 cup (120g) shredded cheddar cheese
1/2 cup (80g) chopped green onions
1 cup (120g) cherry tomatoes, halved
1/4 cup (25g) black olives, sliced (optional)
For the Dressing:

1/2 cup (120g) sour cream
1/2 cup (120g) mayonnaise
2 tablespoons taco sauce (or salsa)
1 tablespoon lime juice (fresh or bottled)
1 teaspoon chili powder (optional, for extra spice)
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
1. Cook the Pasta:

Cook the elbow macaroni (or your choice of pasta) according to the package directions. Drain and rinse under cold water to cool the pasta down. Set aside.
2. Cook the Ground Beef:

In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks.
Drain any excess fat and stir in the taco seasoning along with 1/4 cup of water (or according to seasoning packet instructions). Let it simmer for a few minutes until the meat is fully seasoned and the sauce thickens. Remove from heat and let it cool slightly.
3. Prepare the Salad Ingredients:

While the pasta and meat are cooling, prepare the veggies. Dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and slice the black olives (if using).
In a large mixing bowl, combine the cooled pasta, taco-seasoned beef, veggies, corn, shredded cheddar cheese, and green onions.
4. Make the Dressing:

In a separate bowl, mix together the sour cream, mayonnaise, taco sauce, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Stir until smooth and well combined.
5. Combine Everything:

Pour the dressing over the pasta and beef mixture. Stir gently to combine everything, making sure all the pasta and veggies are coated with the dressing.
6. Chill and Serve:

Cover the pasta salad and refrigerate for at least 1 hour before serving, allowing the flavors to meld together.
Before serving, give the salad a good stir and adjust seasoning if needed.