Cook pasta according to package directions.

Meanwhile, in a large skillet, cook beef over medium high heat until no longer pink.

Stir in the taco seasoning.

Add the onion and cook for a minute. Then add undrained tomatoes and drained corn. Stir to combine. Turn heat down to simmer.

Drain pasta and rinse in cold water; stir into meat mixture.

Add about 1/2 of the cheese and stir until it melts.

Remove from heat and toss with Catalina dressing.

Top with remaining cheese and garnish with cilantro or parsley.

Serve with anything you’d like to add. (Shredded lettuce, sour cream, olives, etc…)