I live in Texas and it's easy to turn most recipes into Tex - Mex and we do it all the time.
It doesn't matter if it's an Entree, a Soup, an Appetizer, a Dessert, a Cocktail , a Breakfast dish or a Salad. This is a very simplified recipe with precise measurements of ingredients.
Here's my adapted version of a Mexican Macaroni Salad from Ree Drumond, The Pioneer Woman.
Tex - Mex Macaroni Salad:
1 pound of Elbow Macaroni, cooked according to package directions and drained.
1 (11oz.) can of Mexi Corn, drained.
1 (15oz.) can of Black Beans, rinsed and drained.
1 (10 oz.) can of Diced Tomatoes with Green Chiles, drained.
1 (2.25oz.) can of sliced Black Olives, drained.
3 Green Onions, chopped
1/2 C chopped Red Onion
Toss all ingredients in a large serving bowl and mix well.
1 C Pace Picante Sauce
1 C Sour Cream
1/4 C Mayonnaise
1/2 tsp Cumin
Salt and Pepper to taste.
Whisk all ingredients in a small bowl and pour over the salad.
Season to taste with Salt and Pepper
Stir until well combined.
Cover and refrigerate for 1 hour.
Peace in the Kitchen!