Taco Pasta Salad

In a large skillet over medium-high heat, add olive oil. Add the ground beef and cook, breaking it up, until browned.

Stir in the taco seasoning and water. Bring to a simmer and cook until the liquid has mostly evaporated. Remove from heat and set aside to cool completely.

While the beef cools, prepare the vegetables. Finely dice the red onion and jalapeños. For less heat, remove the seeds from the jalapeños.

Core, seed, and dice the roma tomatoes into small pieces.

Finely chop the cilantro.

Cook the ditalini pasta in a large pot of boiling, salted water according to package directions. Drain and rinse with cold water to cool.

To make the dressing, combine Greek yogurt, mayonnaise, chipotle peppers in adobo, lime juice, and seasonings (garlic powder, onion powder, cumin) in a blending cup.

Use an immersion blender to blend the dressing until smooth and creamy.

In a very large bowl, combine the cooled pasta, cooled ground beef, pinto beans, red onion, corn, black beans, diced tomatoes, diced jalapeños, and chopped cilantro.

Pour the chipotle lime dressing over the salad ingredients.

Top with the shredded Mexican cheese blend.

Toss everything together until well combined. Serve immediately or refrigerate.