Taco Salad

• 1 to 2 lb. ground beef
• 8 oz. sour cream
• 1 to 2 pkg. Ortega taco mix (depending on how much ground beef)
• shredded lettuce
• cut up tomatoes
• 1 can chopped black olives
• 1 can chopped green olives (optional)
• 1 jar Ortega salsa sauce
• 1 (8 oz.) shredded Cheddar
• 3/4 lb. frozen tortellini (either meat or cheese filled)
• 1/2 lb. fresh green beans, trimmed and cut into thirds
• 1/2 lb. cherry tomatoes, halved if large
• Creamy Vinaigrette (recipe in this section) or salad dressing of choice

1. Cook tortellini according to package directions until just tender.
2. Drain in a colander and rinse under cold running water; drain well.
3. Drop green beans into a large pot of rapidly boiling water.
4. When water returns to a full boil, cook for 2 to 3 minutes, or until beans are crisp-tender.
5. Drain and rinse under cold running water; drain well.
6. Gently toss tortellini with beans, tomatoes and just enough Creamy Vinaigrette to moisten, about 1/2 cup.

ground beef, sour cream, taco, shredded lettuce, tomatoes, black olives, green olives, salsa sauce, cheddar, frozen tortellini, fresh green beans, cherry tomatoes, vinaigrette

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917537 (may not work)