Easy Taco Pasta

• 16 ounces, weight Radiatore Pasta
• 1 pound Ground Beef
• 3 Tablespoons Taco Seasoning
• 3/4 cups Water
• 1 cup Sharp Cheddar Cut In Very Small Cubes
• 1 cup Halved Grape Tomatoes
• 1/2 cups Chopped Scallions
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 6 cups Chopped Romaine Lettuce
• FOR THE DRESSING:
• 1-1/3 cup Ranch Dressing
• 2 Tablespoons Adobo Sauce
• 1/2 cups Sour Cream
• 1/4 cups Salsa Or Salsa Style Tomatoes

1. Cook pasta la dente according to box instructions. Drain well and cool. Stir or flip while cooling so it does not stick too much.
2. In large skillet over medium heat, brown ground beef. Drain any excess fat. Turn heat to low and add taco seasoning and water. Simmer for 7-10 minutes.
3. In small bowl, prepare the dressing. Whisk ranch dressing, adobo sauce, sour cream and salsa.
4. Add cooled pasta to large bowl. Add mixed dressing, cheddar, tomatoes, scallions, black beans, romaine and seasoned beef. Stir gently to coat and serve.
5. Refrigerate any leftovers.
6. Notes:
7. You can use any small pasta for this dish like small shells, macaroni, rotini or bowtie pasta.
8. Adobo sauce can be made homemade or purchased in the Mexican section of your grocery store. You can also but a can of chipotle peppers packed in adobo sauce and use the pepper for other recipes.
9. Canned chili peppers that have been continuously refrigerated will keep for about 1 to 2 months.

pasta, ground beef, water, tomatoes, scallions, black beans, romaine lettuce, dressing, adobo sauce, sour cream, ubc

Taken from tastykitchen.com/recipes/salads/easy-taco-pasta/ (may not work)