Sombrero Pasta Salad
16 ounces spiral shaped pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning mix
2 cups shredded Cheddar cheese
1 large green bell pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
5 1/2 ounces ripe olives, drained
16 ounces Catalina dressing
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 mix; 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.
