Ingredients

The following ingredients have 12 Servings
  • 16 ounces small elbow pasta
  • 2 lbs ground beef
  • 1/3 cup taco seasoning
  • 1 red, orange, or yellow bell pepper, chopped into 1/2-inch pieces
  • 1 green bell pepper, chopped into 1/2-inch pieces
  • 2 cups grape tomatoes, halved
  • 1/2 small red onion, finely chopped, about 1/3 cup
  • 1/4 cup fresh cilantro, chopped
  • 1 cup cheddar cheese, cut into 1/2-inch matchsticks
  • optional: jarred sliced jalapenos
  • 1 cup lightly flavored olive oil
  • 1/2 cup juice from jar of sliced jalapenos
  • 1/4-1/2 cup sliced jarred jalapenos, minced
  • 1/4 cup fresh lime juice, about 3 small limes worth ((plain white vinegar may be substituted to taste))
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Cook the pasta according to the directions on the package. Drain under cold water until the pasta is cool.
  • While the pasta is boiling, cook and crumble the ground beef in a large skillet, sprinkle the meat generously with the taco seasoning while cooking. Combine the pasta, ground beef, bell peppers, tomatoes, onion, and cilantro in a large mixing bowl.
  • Combine the oil, jalapeno juice, jalapenos, lime juice, garlic, cumin, paprika, salt, and pepper in a jar. Cover with lid and shake well. Pour the dressing over the pasta salad in the bowl. Toss to coat thoroughly.
  • Serve warm or at room temperature. Top with jalapeno slices and/or cheddar cheese. Enjoy!