Cowboy Pasta Salad

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 30 minutes

Zutaten

1/2 c. extra-virgin olive oil

1/2 c. fresh lime juice

1 tbsp. plus 1 tsp. finely chopped chipotle chiles in adobo

1/2 tsp. honey

Kosher salt

1 lb. bowtie pasta

1 lb. ground beef

Freshly ground black pepper

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. smoked paprika

1/2 small red onion, thinly sliced (optional)

1 red bell pepper, seeds and ribs removed, finely chopped (optional)

1 (15-oz.) can black beans, drained, rinsed

1 (15-oz.) can corn, drained

1 pt. cherry tomatoes, halved

6 oz. Monterey Jack, shredded (about 1 1/2 c.)

4 scallions, thinly sliced

Anweisungen

In a small bowl, whisk oil, lime juice, chiles, honey, and 1/2 tsp. salt

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package instructions. Drain pasta and transfer to a large bowl. Add half of dressing and toss to combine.

In a large skillet over medium-high heat, arrange beef in a single layer; season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Drain any excess fat. Add chili powder, garlic powder, cumin, onion powder, and paprika; season with salt and pepper.

Add pasta, onion (if using), bell pepper (if using), beans, corn, tomatoes, and remaining dressing to skillet; season with salt. Fold in cheese and scallions until cheese is melted, about 3 minutes.

Nährwertangaben

• Kalorien: 663
• Gesamtfett: 33 g
• Gesättigtes Fett: 11 g
• Transfett: 1 g
• Cholesterin: 59 mg
• Natrium: 798 mg
• Gesamtkohlenhydrate: 57 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 7 g
• Eiweiß: 28 g