Taco Pasta Salad

carlsbadcravings.com

Michele-Craig Wagstrom

subheading: GROUND BEEF:

1 pound lean ground beef (see notes for turkey)

1 tablespoon chili powder

1 ½ tsps EACH garlic powder, onion powder

1 tsp EACH ground cumin, salt

½ tsp EACH smoked paprika, dried oregano

¼ teaspoon cayenne pepper

1 4 oz. can mild diced green chilies

2 tablespoons water

subheading: SALAD:

1 pound rotini, or other medium pasta

1 15 oz. can black beans, rinsed and drained

1 ½ cups sweet corn (fresh or canned)

1 pint cherry tomatoes, halved

1 cup black olives, halved (optional)

1 green bell pepper, chopped

3 tablespoons diced pickled jalapenos (from 4 ounce can), more or less to taste

1 cup cilantro, chopped (measure before chopping)

2 cups Mexican cheese blend

subheading: ADD JUST BEFORE SERVING:

3 cups shredded iceberg lettuce

2 avocados, ripe but slightly firm, chopped (optional)

1 9.5 oz. bag Nacho Doritos, crushed

subheading: CREAMY BAJA CATALINA DRESSING:

¾ cup mayonnaise

¾ cup sour cream (may sub Greek yogurt)

¼ cup medium salsa

¼ cup ketchup

¼ cup red wine vinegar

2 tablespoons sugar

½ tsp EACH smoked paprika, ground cumin, salt

¼ teaspoon pepper

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