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Taco Macaroni Salad


Taco Macaroni Salad





– **For the Salad:**
– 2 cups elbow macaroni
– 1 pound ground beef
– 1 packet taco seasoning
– 1 cup cherry tomatoes, halved
– 1 cup bell peppers, diced (use a mix of red, green, and yellow for color)
– 1/2 cup red onion, thinly sliced
– 1/2 cup black olives, sliced
– 1 cup shredded cheddar cheese
– 1/4 cup fresh cilantro, chopped


– **For the Dressing:**
– 1/2 cup sour cream
– 1/2 cup mayonnaise
– 1/4 cup salsa
– 1 tablespoon lime juice
– Salt and pepper to taste


1. **Cook the Macaroni:**
– Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

2. **Prepare the Ground Beef:**
– In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked. Drain any excess fat. Add the taco seasoning and a little water (as directed on the seasoning packet) and simmer until thickened. Remove from heat and let it cool slightly.

3. **Prepare the Dressing:**
– In a small bowl, whisk together the sour cream, mayonnaise, salsa, lime juice, salt, and pepper until well combined.


4. **Assemble the Salad:**
– In a large mixing bowl, combine the cooked macaroni, seasoned ground beef, cherry tomatoes, bell peppers, red onion, black olives, shredded cheddar cheese, and chopped cilantro.
– Pour the dressing over the salad and toss until everything is well coated.

5. **Chill and Serve:**
– Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
– Serve chilled as a main dish or a side.

Enjoy your Taco Macaroni Salad!

Feel free to adjust the ingredients to your taste, such as adding avocado, corn, or using a different type of cheese.


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