southwestern chili mac

Southwestern Chili-Mac Salad

1/3 cup fresh lime juice

1/4 cup coarsely chopped cilantro

7 tablespoons extra-virgin olive oil

Salt and pepper

4 ears corn

2 cups elbow pasta

1 red onion, half finely chopped, half thinly sliced

1 1/2 tablespoons chili powder ( we also add goya sazon which i get at walmart)

1 pound lean ground beef

One 15-ounce can kidney beans, rinsed

2 tomatoes, cut into wedges

1 avacado cubed

1 1/2 cups shredded cheddar cheese

1. In a medium bowl, combine the lime juice and cilantro; whisk in 6 tablespoons olive oil. Season with salt and pepper.2. In a large pot of boiling salted water, cook the corn until just tender, about 3 minutes; 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.3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped onion and chili powder and cook until the onion begins to soften, about 2 minutes. Add the ground beef and cook, stirring frequently, until lightly browned, about 8 minutes. Transfer to a colander and drain well.4. Add the beef mixture to the pasta; season with salt and pepper. Add the kidney beans, tomatoes, sliced onion and vinaigrette and toss to dress. Transfer to a serving bowl and top with the cheese.
 
we love this and eat it at least once a month. I always double the dressing.
 
via rachel ray