Taco Pasta Salad

14 oz. bag Pasta
2 lbs. ground beef
2 pkgs. taco seasoning mix
1 15 oz. can pinto beans, drained
1 lb. Velveeta cheese
1 14.5 oz. can diced tomatoes and green chilies, mild or hot 2 10 oz. pkgs. shredded iceberg lettuce
2 large tomatoes, chopped

Chopped green onions, sliced black olives, sliced avocado, sour cream, optional choices for topping

Cook beef in large sauté pan over medium heat until no longer pink, stirring to crumble. Drain well. Add taco seasoning mixture, following package directions.

Cook pasta in gently boiling water for approximately 6 minutes, until tender but firm. Drain and add to seasoned beef. Add pinto beans.

Melt cheese and add diced tomatoes and green chilies over low heat or in top of a double boiler, stirring often until cheese melts. Add to beef mixture and stir carefully to combine. Reheat and serve over shredded lettuce and chopped tomatoes, or with your favorite tortilla chips. Add toppings as desired.

Serves 8-10.