Sombrero Pasta Salad

Sombrero Pasta Salad 1 package (16 ounces) spiral pasta 1 pound ground beef 3/4 cup water 1 envelope taco seasoning 2 cups (8 ounces) shredded cheddar cheese 1 large green pepper, chopped 1 medium onion, chopped 1 medium tomato, chopped 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1 bottle (16 ounces) 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. Yield: 10 servings.