Mexican-Inspired Pasta Salad with Ground Chuck

Bring a pot of salted water to a boil and cook 1 cup of rotini pasta according to package directions, usually 8-10 minutes until al dente.

While pasta cooks, heat a small skillet over medium heat and add 3 oz of ground chuck. Break it apart with a spatula and cook for about 5 minutes until browned.

Add 1 teaspoon of taco seasoning to the ground chuck and stir to coat. Cook for 1 minute more, then remove from heat and set aside.

Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down.

While pasta cools, dice 1/4 red bell pepper, slice 5 cherry tomatoes in half, and chop 1 green onion.

In a large bowl, combine the cooled pasta, cooked ground chuck, 1/4 cup black beans (rinsed and drained), 1/4 cup corn kernels, diced bell pepper, halved cherry tomatoes, and chopped green onion.

In a small bowl, whisk together 1 tablespoon lime juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pour the dressing over the pasta mixture and toss gently to combine.

Sprinkle 2 tablespoons of shredded cheddar cheese over the top and give it one final gentle toss.

Serve immediately or refrigerate for up to 30 minutes to let flavors meld.