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Mexican pasta salad

updated

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Ingredients for 8 servings:

  • 500 g pasta, e.g. corkscrew pasta
  • 650 g minced beef
  • 1 red bell pepper(s)
  • 1 bell pepper(s), green
  • 1 avocado(s)
  • 5 tomatoes
  • 2 jalapeños
  • 3 garlic cloves
  • 1 some lime juice
  • 3 tbsp seasoning mix (taco seasoning)
  • 1 cup oil
  • 3 stalk(s) leeks, cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

with jalapeños

Cook the pasta until al dente. Sauté the ground beef and leek. Dice the bell pepper, tomatoes, and avocado. Place everything in a salad bowl. In a separate bowl, mix the dressing. Dice the jalapeños, mince the garlic, and mix with the lime juice, taco seasoning, and oil. Adjust the dressing to your liking (e.g., add more taco seasoning, etc.). Combine all ingredients, pour the dressing over the salad, and stir well. Let the salad marinate for about 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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