• 1 pkg (16-ounce) spiral pasta (rotini)
  • 1 pound ground beef
  • 3/4 cup water
  • 1 envelope taco seasoning
  • 2 cups shredded Cheddar cheese
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 2 (2-1/4-ounce) cans sliced ripe olives, drained
  • 1 (16-ounce) bottle Catalina or Western salad dressing
  1. Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato, and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour
I know we're kind of out of the 'salad season' but I found this on another site and I just know I have to try it. A salad dinner might be just what we need after the upcoming holiday feast. I thought I would share it with everyone else.