1 red onion, half finely chopped, half thinly sliced
1 1/2 tbsp chili powder
1 lb lean ground beef
1 - 15 oz can kidney beans, rinsed
2 tomatoes, cut into wedges
1 1/2 cups shredded cheddar cheese
Instructions
In a medium bowl, combine the lime juice & cilantro; whisk in 6 tbsp olive oil. Season w/salt & pepper.
In a large pot of boiling salted water, cook the corn until just tender, about 3 min; transfer to a cutting board. Return the water to a boil; add the pasta and cook until al dente; drain and transfer to a large bowl.Cut the corn kernels from the cob and add to the pasta.
Meanwhile, in a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Add the chopped onion and chili powder and cook until the onion begins to soften, about 2 min. Add the ground beef and cook, stirring frequently, until lightly browned, about 8 min. Transfer to a colander and drain well.
Add the beef mixture to the pasta; season with salt & pepper. Add the kidney beans, tomatoes, sliced onion and vinagrette and toss to dress. Transfer to a serving bowl and top with the cheese.
Originally Submitted
7/8/2010
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