Cowboy Macaroni Salad

Cowboy Macaroni Salad

1 lb. elbow macaroni, cooked, drained, rinsed in cold water

2 Tbsp oil

1 lb. ground beef

1/8 tsp red pepper flakes

1 lb. bacon, cooked and crumbled

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, drained & rinsed

2 1/4 cups cherry tomatoes, halved

1/2 cups thin sliced green onion

2 cups finely shredded Cheddar cheese

Dressing

1 cup mayonnaise

2 Tbsp barbeque sauce

2 Tbsp lime juice

1 1/2 Tbsp Worcestershire

1 Tbsp Dijon mustard

2 tsp sriracha sauce (opt)

1/2 tsp salt

1/2 tsp pepper

Put drained macaroni in large bowl. 

Drizzle the oil on it and toss to mix.

Cover with plastic wrap and set in the refrigerator.

In a skillet, put the ground beef and red pepper flakes.

On medium high, cook for 5 to 7 minutes, stirring often.

Drain the grease.

Mix together all the dressing ingredients.

Combine thoroughly. Set aside.

Take the macaroni out of the refrigerator.

Add the ground beef, bacon, corn, black beans, tomatoes, green onions and Cheddar.

Pour the dressing over it and toss to coat everything thoroughly.

Serve immediately, or refrigerate until ready to serve.

Serves 12