I like Taco Salad. This recipe is a little different. It is made with pasta. I like taco-style seasoning whatever way you fix it. This is a new experience for me. Growing up during the Great Depression, it wasn't part of our diet. With no refrigerator or freezer, we only had ground beef the day Mother brought it home from town. Green onions, lettuce and tomatoes were only savored in the summertime from our garden. Mother never bought such fresh vegetables at any time. Corn chips? Never heard of them. Grated cheddar cheese? The only time we had cheese was when we moved to town in 1936. It wasn't grated but came in a slice from a huge wheel of cheese that sat on a butcher block stand with a glass top. Our diet was so basic back then, it would be considered boring now. Those are memories. I enjoy the present day all the more because of them. Enjoy this casserole. It is good.

TACO WHIRL CASSEROLE
2 cups spiral pasta, uncooked
1 pound ground beef
1 package taco seasoning mix
1 cup chopped green onions
1 1/2 cups shredded cheddar cheese
1/3 cup sliced black olives
15 ounce can kidney beans, drained
1/2 head lettuce, shredded
5 1/2 ounce package corn chips
1 cup halved cherry tomatoes
1 small bottle French dressing

Cook pasta as directed until tender. Drain and rinse well with cold water. Set aside. In skillet over medium heat, stir and brown ground beef until crumbled. Drain. Add taco seasoning mix and mix well. In large bowl, combine cooled pasta spirals, green onions, cheese, black olives, seasoned ground beef, kidney beans, lettuce and tomatoes. Mix well. Just before serving, stir in enough French dressing to moisten. Add taco chips. Toss lightly and serve immediately. Serves 6.