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Sombrero Pasta Salad

1 (16-ounce) package spiral pasta (rotini)
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups shredded Cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 (2-1/4-ounce) cans sliced ripe olives, drained
1 (16-ounce) bottle Catalina, French 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 (16 oz is too much, I think) and toss to coat. Cover and refrigerate
for at least 1 hour.
Tona in Bama

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