1 Picture
Ingredients
- 1/3 cup fresh lime juice
- 1 teaspoon sugar
- 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
- 1 pound lean ground beef
- 1 (15 oz) can kidney beans, rinsed
- 2 tomatoes, cut into wedges
- 1 1/2 cups shredded cheddar or other favorite cheese
Details
Servings 6
Preparation
Step 1
1. In a medium Bowl, combine the lime juice, sugar, 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 beans, tomatoes, sliced onion and vinaigrette and toss to dress. Top with the cheese.
Review this recipe