Ingredients

The following ingredients have 8 Servings
  • 1 lb bow tie pasta (cooked to al dente)
  • 1/2 lb bacon (cooked and diced reserve 3 Tbsp drippings)
  • 1 lb lean ground beef
  • 1 small onion (diced)
  • 1 pint cherry tomatoes (halved)
  • 1 bunch green onions (thinly sliced)
  • 1 small jalapeno pepper (or green bell pepper) (seeded and diced)
  • 1 14.5 oz can sweet corn (drained)
  • 1 14.5 oz black beans (drained and rinsed)
  • 2 cups shredded colby-jack, cheddar or pepper jack cheese
  • 1/4 cup chopped cilantro (may adjust to taste (optional))
  • Dressing:
  • 1 cup real mayonnaise
  • 1 8 oz sour cream
  • 1/2 cup barbecue sauce (i.e. Sweet Baby Ray's or your favorite)
  • 1 1.0 oz packet dry Ranch dressing mix
  • 1 1.0 oz packet taco seasoning

Instruction

  • Cook pasta in salted water until al dente per the package instructions. Drain well.
  • Meanwhile, in a large skillet, fry bacon until crisp over medium-high heat. Remove using a slotted spoon to paper towels to drain, then dice. Reserve 3 Tbsp drippings in skillet.
  • Add ground beef and diced onion to drippings. Cook over medium-high heat until no pink remains, drain excess fat from pan.
  • In an extra large mixing bowl, add cooked pasta, ground beef, bacon, cherry tomatoes, green onions, jalapeno, shredded cheese, corn, black beans and cilantro.
  • In a separate bowl, whisk together mayonnaise, sour cream, barbecue sauce, Ranch dressing mix and taco seasoning. Whisk until fully combined. (This can be done in advance and chilled until assembling.)
  • Add dressing to salad. Mix well. Taste and adjust salt, if needed.
  • Place into an airtight container and chill for at least 4 hours before serving.
  • Store chilled in an air tight container.