Taco Salad - cooking recipe

Ingredients

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

Preparation

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