Taco Pasta Salad

16 oz. spiral pasta, cooked & drained
1 pound ground beef, cooked, rinsed, and drained
3/4 cup water
1 envelope taco seasoning
2 c. shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
16 oz.  Catalina dressing

After draining ground beef, add back to skillet & add water and taco seasoning to skillet; simmer, uncovered for 15 minutes.  Place pasta  in large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. Cover and refrigerate for at least 1 hour before serving.