1 (16-ounce) package spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 (8-ounce) cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 large tomato, chopped
2 (2-1/4 ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina or Western salad dressing (I used Catalina)
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.