Mexican Pasta Salad - cooking recipe

Ingredients

12 oz. garden-style corkscrew noodles
1 lb. lean ground beef
1 pkg. taco seasoning mix (hot or mild)
6 green onions, chopped (head and stalks)
1 head lettuce, chopped
3 chopped tomatoes
2 (16 oz.) bottles Russian dressing
1 large bag tortilla chips
8 oz. sour cream

Preparation

Brown ground beef and drain.
Meanwhile, cook noodles separately and drain. Combine noodles and ground beef in a large bowl with taco seasoning mix and place in refrigerator 2 to 3 hours to chill. Just before serving, combine all ingredients (except sour cream and chips) with meat mixture.
Place crushed tortilla chips on plate. Top with salad and sour cream if desired. Serve salad cold.