Southwest Taco Pasta Salad

Ingredients:

1 package (16 ounces) spiral pasta
1 pound ground beef (I use ground Turkey)
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese (i added also 1 cup 4 cheese mexican blend)
1 large green pepper, chopped (I also added some chopped red bell pepper)
1 medium onion, chopped (optional...I didn't add onion felt enough in Taco mix)
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing (I use Western Lite)

Directions:

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.