Taco Pasta Salad

Cook the tri-colored rotini pasta according to package directions. Drain and add to a very large mixing bowl.

In a large skillet, cook the ground beef until browned. Drain the grease, then stir in two packets of taco seasoning according to package directions. Set aside to cool completely.

To the bowl with the cooked pasta, add the diced tomato, chopped green onions, chopped cilantro, drained black olives, and diced green chiles.

Once the taco meat has cooled, add it to the large bowl with the pasta and vegetables.

Add the shredded iceberg lettuce and shredded mild cheddar cheese to the bowl.

Gently toss the ingredients together to combine.

Crush a few large handfuls of nacho cheese tortilla chips and add them to the salad.

Pour the entire bottle of creamy French dressing over the salad.

Stir everything together until the salad is well-coated with the dressing.

Top with additional crushed tortilla chips before serving. For best results, let the salad chill in the refrigerator for a few hours or overnight.