Taco Pasta Salad

Becka Hancock Ward

Taco Pasta Salad

Ingredients:
16 oz pkg Spiral Pasta
1 lb Ground Beef
3/4 C Water
1 envelope Taco Seasoning
2 C (8 oz) Shredded Cheddar Cheese
1 large Green Pepper, chopped
1 medium Onion, chopped
1 medium Tomato, chopped
2 2.25 oz cans Sliced Black Olives
16 oz bottle of Catalina or Western Salad Dressing

Directions:

1. Cook pasta according to package directions.
2. Brown the ground beef over medium heat until cooked through; drain. Add water and taco seasoning and simmer, uncovered, for 15 minutes.
3. Rinse pasta in cold water, drain, place in a large bowl.
4. Add beef mixture, cheese, green pepper, onion, tomato and olives. Mix well.
5. Add the dressing and toss to coat well.
6. Cover and refrigerate for at least 1 hour.

Sprinkle cheese on top after serving, if desired.