1 lb. ground beef or turkey
1 pkg. taco seasoning mix
3/4 cup water
1 (16 oz.) pkg. spiral pasta
1 large green pepper, diced
1 medium red onion, diced
2 (2.25 oz. ea.) cans sliced black olives with jalapenos
2 medium tomatoes, diced
1 (16 oz.) bottle Catalina dressing
2 cups taco blend cheese, shredded (or regular cheddar)

Brown ground meat in a large sauté pan then drain any fat.

Pour the dry taco seasoning mix over the meat and stir well. Then add the water to the pan. Continue to cook and stir over low heat until the sauce thickens and the meat is cooked and no longer pink. Set aside and allow to cool.

Cook the pasta according to the package directions, then rinse in cold water in a strainer and allow the pasta to cool.

In a large bowl combine green pepper, onion, olives, pasta, tomatoes and the ground meat.

Carefully fold in the Catalina dressing and cheese blend.

Cover with plastic wrap and refrigerate at least an hour to allow all the flavors to marry.

Stir the taco pasta salad well before serving.

Submitted by: Hot Dish Homemaker