Taco Macaroni Salad
Source: Southern Living, July 1985
Servings: 8

2 cups uncooked corkscrew macaroni
1 pound ground round
1 package taco seasoning mix -- (1 1/4 oz)
1/2 cup French dressing
1/2 head lettuce -- shredded
1 pint cherry tomatoes -- halved
4 ounces sharp cheddar cheese -- shredded
1/2 cup chopped green onions
1/2 cup chopped green bell pepper

Cook macaroni according to package directions; drain. Rinse with cold
water; drain. Chill at least 1 hour.

Cook ground round in a large skillet until browned, stirring to crumble; drain off drippings. Stir in taco seasoning and French dressing; cool.

Combine macaroni, beef mixture, and remaining ingredients in a large bowl, tossing well. Serve salad immediately.