Description
A Mexican-inspired twist on traditional pasta salad, combining protein-rich lean beef, black beans, and cheddar with zesty taco flavors. This light yet satisfying dish is perfect for meal prepping, offering bold taste and sustained energy in a portable, customizable format.
Ingredients
Lean ground beef 1 lb (450g)
Dry pasta 8 oz (225g)
Canned black beans 1 (15-oz) can, rinsed and drained
Diced tomatoes 1 cup
Cheddar cheese 1 cup, cubed
Chopped onion 1/2 cup
Cilantro 1/4 cup, chopped (optional)
Taco seasoning 1 tbsp
Lime juice 2 tbsp
Olive oil 2 tbsp
Instructions
Preheat oven to 400°F (200°C)
Sauté chopped onion in 1 tbsp olive oil until translucent
Add lean ground beef and cook until browned
Drain excess fat, then mix in taco seasoning
Cook pasta according to package instructions, drain
Toss cooked pasta with sautéed beef mixture
Place in a casserole dish and top with cubed cheddar cheese
Bake for 10-15 minutes until cheese is melted
Combine with diced tomatoes and remaining olive oil
Stir in lime juice and chopped cilantro before serving
Notes
For best results, use 90% lean ground beef to reduce fat content
Substitute canned black beans with 1.5 cups of cooked, rinsed canned beans if preferred
To ensure halal compliance, use certified halal seasoning; avoid pre-packaged mixes with gelatin
Pasta can be cooked and cooled in advance for meal prep
Store leftovers in an airtight container for up to 4 days
Add optional avocado or cilantro for extra flavor and nutrition
- Prep Time: 15
- Cook Time: 40
- Category: Trending
- Method: Stovetop and Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 8g
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 70mg
