TACO PASTA SALAD by NancyC
Makes 6 servings

1 pound lean ground beef
2 cups uncooked rotini (spiral) pasta
1 (1-ounce) packet Taco Seasoning
3/4 cup each: diced red bell pepper (about 1 medium), sliced green onions (about 4), and frozen corn kernels, thawed
3 cups shredded lettuce
3 cups cherry tomatoes
2 cups shredded Mexican blend cheese
3/4 cup Catalina dressing
Optional, for garnish: chopped cilantro, sour cream, avocado
Tortilla chips

Cook pasta according to package directions, then drain and rinse in cold water; set aside.

In large skillet, cook beef, breaking into crumbles, over medium heat until no longer pink. Drain excess fat. Stir the Taco Seasoning into the ground beef.

In a large bowl, stir the pasta and ground beef together. Then add the bell pepper, green onions, corn, lettuce, cherry tomatoes, and cheese.

Toss everything together, then add in the Catalina dressing and toss to coat all the ingredients.

If desired, garnish the pasta salad with sliced or chopped avocado, chopped cilantro, and/or a large dollop of sour cream. Serve with tortilla chips.

NOTE: You can also add sliced black olives or black beans in this salad! Also, you can save prep time by using pre-shredded lettuce from a bag and slicing the red bell pepper and green onions ahead of time!

Recipe from NancyC | nancy-c.com