Taco Pasta Salad

I know what you're thinking. I need help for my taco-ish meal addiction. The first step's admitting the problem, so here it goes. Hello everyone. My name's Heidi and I have a problem. While flipping through cookbooks or browsing blogs I can't control myself from writing down the wonderful taco inspired recipes. No matter how hard I try my hand has a mind of it's own. I try to walk past the taco seasoning at the grocery store, but the cart automatically stops so my uncontrollable hand can reach out and snatch it up. Do you think there's a prescription to cure this disease?
I know my last post was taco inspired, but I had to make this wonderful dish because my husband LOVES it and has been driving me nuts to make it. He adores this tried-and-true favorite I've been making for years. I found this recipe in the Simple & Delicious magazine and it has been requested many times since. My suggestions would be to use regular or reduced fat Catalina dressing, but not fat free. For some reason the fat-free version gives this dish a funny flavor. My other suggestion would be to not add the lettuce to the dish and let the individuals mix their own into their portion. This recipe makes a ton and you will probably have leftovers. Lettuce gets soggy and slimy, so to ensure your leftovers taste yummy your best bet's to leave it out until it's on your plate ready to eat. Enjoy :)

TACO PASTA SALAD
2 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool. Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.