Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil so it doesn’t clump.

Brown the beef: Heat a skillet over medium-high. Add olive oil, then ground beef. Break it up and cook until browned.

Season the beef: Stir in taco seasoning and a splash of water (2–3 tablespoons). Simmer 1–2 minutes until the spices coat the meat. Remove from heat and let it cool to room temp.

Prep the veggies: Halve tomatoes, dice onion and bell pepper, chop cilantro, and mince jalapeño if using. Rinse and drain black beans and corn.

Make the dressing: In a bowl, whisk ranch with sour cream or Greek yogurt, lime juice, and a pinch of pepper. Taste and add salt or a little more lime if needed.

Combine the base: In a large bowl, add pasta, cooled taco beef, beans, corn, tomatoes, onion, and bell pepper. Pour in most of the dressing and toss gently to coat.

Add cheese and herbs: Fold in shredded cheese and cilantro. If you want more creaminess, add the remaining dressing.

Chill: Cover and refrigerate 30–60 minutes so the flavors settle in.

Finish and serve: Right before serving, fold in chopped lettuce and a squeeze of lime. Taste and adjust salt, pepper, or heat. Garnish with extra cilantro or jalapeño if you like.