TACO PASTA

~ Bethany Weathersby

1 lb. shaped pasta
1 lb. ground beef
1 onion, chopped
4-6 cloves garlic, minced
2 T. taco seasoning
3 c. refried beans without the refry
6 oz. can olives, chopped
2 14.5 oz. cans diced tomatoes
15 oz. can tomato sauce
7 oz. can diced green chiles

In a large pot of boiling water, cook pasta to desired tenderness. Drain and set aside in pot.

Meanwhile in large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink. Stir in taco seasoning, beans, olives, tomatoes, tomato sauce, and chiles. Add meat and bean mixture to pot of pasta and stir over medium heat until heated through.

Notes: We use homemade taco seasoning and beans, but you can certainly use a seasoning packet and canned beans from the store. If  you want to kick things up a notch, add a dollop of avocado dressing to individual servings.