Ingredients
- 12 oz pasta (rotini, penne, or shells)
- 1/2 lb ground beef
- 1 cup cheddar cheese, cubed or shredded
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen, fresh, or canned)
- 1/2 red onion, finely chopped
- 2 green onions, sliced (optional)
- 1/4 cup pickled or fresh jalapeños, sliced (optional)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and rinse under cold water to stop the cooking.
- In a skillet, brown the ground beef with salt and pepper. Let it cool completely.
- In a large mixing bowl, combine pasta, cooled beef, cheese, tomatoes, black beans, corn, and red onion.
- In a separate bowl, whisk together mayonnaise, sour cream, barbecue sauce, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Chill for at least 1 hour before serving to allow the flavors to meld. Garnish with green onions or jalapeños if desired.
Notes
- Great for make-ahead meals or potlucks.
- Swap ground beef for chicken or steak, or use more beans for a vegetarian version.
- Add avocado or hot sauce for more flavor and heat.
- Store in the fridge for up to 4 days; do not freeze.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 440
- Sugar: 5g
- Sodium: 470mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg