Taco Pasta Salad

 

• 8 oz short pasta
• 1 lb lean ground beef
• 1/4 cup finely chopped onion
• 2 tablespoons taco seasoning 1 packet
• 2 cups halved cherry tomatoes
• 1 cup 4 oz shredded cheddar cheese
• 15 oz black beans, drained and rinsed
• 1 cup French or Catalina dressing

• Cook pasta according to package instructions; drain and rinse in cold water.
• While pasta is cooking, in a large skillet, brown the beef. Drain excess oil, if any, then add onion and taco seasoning. Cover and cook over low heat until onions are soft; let cool.
• In a large bowl, combine the taco meat, pasta, tomatoes, cheese and beans. Stir well to combine then toss with dressing. Cover and chill until ready to serve.