1 14.5 oz. can diced tomatoes and green chilies, mild or hot
1 10 oz. pkgs shredded iceberg lettuce
2 large tomatoes, chopped
Toppings: Chopped green onions, sliced black olives, sliced avocados, sour cream, all optional
Cook beef in large skillet 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 approx. 6 minutes, until tender but firm. Drain and add to seasoned beef. Add pinto beans.
Melt cheese and diced tomatoes and green chilies over low heat or in top of double broiler, 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.