Ingredients

The following ingredients have 12 Servings
  • 1 pound rotini pasta
  • 1 pound lean ground beef
  • salt and pepper
  • 1 ounce (1 packet) taco seasoning
  • 15 ounce (1 can) pinto beans, (rinsed and drained)
  • 8.75 ounces (1 can) corn kernels, (drained)
  • 1 1/2 cups cherry tomatoes, (halved)
  • 3 cups chopped Romaine lettuce
  • 3 scallions, (diced)
  • 3 cups crushed tortilla chips
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons ketchup
  • 1 teaspoon Sriracha
  • 2 tablespoons lime juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Hot Mexican chile powder
  • 1/4 teaspoon kosher salt

Instruction

  • Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  • In the meantime, cook the beef in a large nonstick skillet over medium-high heat until no longer pink, about 3 minutes. Drain off fat. Season with a little salt and pepper and stir in the taco seasoning. Set aside to cool completely.
  • In an extra large bowl, make the sauce. Whisk together the mayonnaise, sour cream, ketchup, Sriracha, lime juice, paprika , onion powder, chile powder, and salt until combined and smooth.
  • Add in the cooked pasta, beef, pinto beans, corn, tomatoes, lettuce, scallions, and tortilla chips; toss to combine and coat.
  • Serve right away.