Taco Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
2. Prepare the taco meat
   While the pasta cooks, brown the ground beef in a large skillet over medium-high heat until no longer pink, about 5-7 minutes. Drain excess fat. Add the taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until the liquid is absorbed. Remove from heat and let cool slightly.
3. Combine the salad components
   To the bowl with pasta, add the cooled taco meat, black beans, cherry tomatoes, corn, red bell pepper, red onion, and half of the shredded cheese. Toss gently to combine all ingredients evenly.
4. Prepare the dressing
   In a small bowl, whisk together the catalina dressing, sour cream, and lime juice until smooth and well combined. Pour over the pasta mixture and toss gently to coat all ingredients with the dressing.
5. Add the finishing touches
   Gently fold in the diced avocado and chopped cilantro. Be careful not to overmix as the avocado can become mushy. Sprinkle the remaining cheese over the top of the salad.
6. Chill and serve
   Cover the salad and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld together. Stir gently before serving. For extra crunch, you can garnish with crushed tortilla chips just before serving.