1 (16 oz.) box spiral pasta
1 lb. ground elk
¾ cup water
1 envelope taco seasoning
2 cups shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
1 small can sliced black olives
1 bottle (16oz.) Western dressing
Cook pasta according to package directions. Meanwhile in skillet, cook ground elk over medium heat until no longer pink. Add water and taco seasoning; simmer uncovered 5-10 minutes.
Rinse pasta in cold water and drain; place in large bowl. Add burger mixture, cheese, green pepper, onion, tomato and black olives. Mix well. Add dressing, toss to coat. Cover and refrigerate at least 1 hour. Makes a big batch!
Recipe Suggestion: You might also substitute taco sauce in place of some of the Western dressing to give even more flavor if desired.
