Sombrero Pasta Salad
by Jody Sheaffer, Crivitz
| 16 oz. package spiral pasta
1 lb. ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 oz.) shredded cheddar cheese
1 large green pepper, chopped
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1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 oz. each) sliced ripe olives, drained
1 bottle (16 oz.) Catalina or Western salad 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; 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. Yields 10 servings.
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