Ingredients and Weight:
- Elbow macaroni, 1 pound
- Ground beef, 1 pound
- Taco seasoning packet, 1
- Water, 1 cup
- Diced tomatoes (15 ounces can), 1
- Sweet corn (15 ounces can), 1
- Black beans (15 ounces can), 1
- Chopped green onions, 1/2 cup
- Shredded cheddar cheese, 1 cup
For the French Dressing:
- Olive oil, 1/2 cup
- Red wine vinegar, 1/4 cup
- Sugar, 2 tablespoons
- Dijon mustard, 1 tablespoon
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the macaroni according to the package directions. Drain and let cool.
- Brown the ground beef in a skillet. Drain any excess grease.
- Add the taco seasoning to the ground beef and stir in the water. Bring to a simmer and cook for 5-7 minutes, or until the seasoning is well blended.
- In a large bowl, combine the cooked macaroni, ground beef mixture, tomatoes, corn, black beans, green onions, and cheddar cheese.
- In a separate bowl, whisk together the olive oil, red wine vinegar, sugar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Carbohydrates: 55 grams
- Protein: 25 grams
Dish Characteristics:
- Colorful and flavorful
- Easy to make
- Perfect for a crowd
- Can be customized to your liking
User Comments:
- "This salad is so delicious and refreshing. It's the perfect meal for a hot summer day."
- "I love that I can customize it to my liking. I added some sliced olives and shredded lettuce."
- "This salad is a hit with my family and friends. I make it all the time."
Special Precautions and Tips:
- If you don't have diced tomatoes or sweet corn, you can use fresh or frozen.
- You can use any type of ground meat you like, such as turkey or chicken.
- If you don't have taco seasoning, you can make your own with a blend of chili powder, cumin, garlic powder, and onion powder.
- To make the salad ahead of time, prepare everything except for the dressing. Store the salad in the refrigerator for up to 3 days. Add the dressing just before serving.
