Cook the pasta according to package directions. Drain, rinse under cold water, and set aside to cool completely.
Heat a skillet over 7/10 heat. Add 96/4 ground beef and press into pan to help get that Maillard reaction aka cook until bottom in golden browned. Add ¾ packet of taco seasoning with a splash of water and mix till combined.
Add all dressing ingredients into a small blender and blend until smooth and creamy. Chill until ready to use.
In a large mixing bowl, romance lettuce, cooked pasta, grape tomatoes, red onion, bell pepper, corn, black beans, cilantro, cotija cheese and most of the dressing (save some to top each serving with). Toss until evenly coated.
Divide salad into 4 bowls or meal prep containers. Top each with ¼ of the taco-seasoned ground beef and sprinkle 5g of Cotija cheese on top. Enjoy!
