Taco Pasta Salad

1.

Cook the pasta according to the package instructions until al dente, then drain and set aside to cool slightly.

2.

In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula, until cooked through.

3.

Add taco seasoning to the beef, along with a little water if needed, and stir to combine. Let simmer for a few minutes.

4.

In a large serving bowl, combine the cooled pasta, cooked beef mixture, cherry tomatoes, green bell pepper, and black beans.

5.

Add shredded cheddar cheese, sour cream, salsa, and half of the chopped cilantro to the bowl, tossing gently to mix.

6.

Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve garnished with the remaining cilantro.