Beef and Black Bean Pasta Salad

    40 minutes

    A beautiful combination of sauteed beef strips, beans, salsa and coriander. Serve with crusty bread and a tossed green salad.

    30 people made this

    Serves: 6 

    • 250g spiral pasta
    • 750g top round steak, cut into 5mm strips
    • 1 (35g) packet taco seasoning mix
    • 1 tablespoon olive oil
    • 3 cloves crushed garlic
    • 1 (400g) tin black beans, rinsed and drained
    • 2 cups chunky salsa
    • 1/2 cup (125ml) water
    • 1 tablespoon chopped fresh coriander

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a small bowl roll beef strips in the taco seasoning until coated. In a large frypan over medium heat, warm olive oil. Saute beef and garlic until beef is no longer pink; about 4 minutes. Remove with a slotted spoon and set aside.
    3. Mix together in frypan the cooked pasta, black beans, salsa and water; cook for 4 to 5 minutes. Combine with beef in a large bowl and serve sprinkled with coriander.

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    Reviews in English (21)


    Pretty good! I made several changes but followed the basic idea: I used around 3 cups of uncooked rotini, no oil, 1 pound of lean ground beef, the taco seasoning, 2 cloves of garlic, half a medium onion - diced, 1 15-ounce can of diced tomatoes, no salsa, more like 3/4 cup of water, the black beans, and around 1 cup of shredded cheddar. Oh, and I omitted the cilantro as my husband despises it. I followed step 1, then for step 2 I browned up the ground beef, then added the diced onion, the chopped garlic, the can of tomatoes, the taco seasoning, and the water. I let the meat mixture cook and thicken up for around five minutes, then mixed in the beans and let them warm for two minutes. I then added the drained rotini and the cheddar, turned the burner off, and let it all warm for a minute or two. We served it with salad, ranch dressing, light sour cream, and shredded cheddar and Mexican blend cheeses. Taco-y, beef-y, and pasta-y, yum! Even our four-year-old enjoyed it! Thanks for sharing, Kayce!  -  21 Jan 2008  (Review from Allrecipes USA and Canada)


    We liked it! Best of all, I had all ingredients on hand, except for cilantro, which we skipped. I used Laura's Lean Beef Top Round, about 1 lb. I had a fajita seasoning mix, which I coated the beef in - it almost gave it a lime-fajita taste, the can of black beans, and I added a bag of steamfresh corn. It was good! And easy! And I didn't have to go to the store!  -  14 Sep 2007  (Review from Allrecipes USA and Canada)


    This was quick, easy, and tasty. The kids thought that it was too spicy, but I would make it again for my husband and me. We liked shredded cheddar cheese sprinkled on top, too.  -  01 Oct 2006  (Review from Allrecipes USA and Canada)