Heat a tablespoon of olive oil in a skillet over medium-high heat. Add onion, ground beef and garlic and season with a pinch of salt and pepper. Cook until meat is no longer pink. Transfer to a paper towel lined plate to drain and cool.
Meanwhile, cook pasta in salted water according to package directions. Drain and set aside to cool.
Once cooled, gently stir ground beef into macaroni.
Combine Creamy Taco Dressing ingredients in a small bowl. Pour over macaroni and beef mixture and stir until completely coated.
Gently stir in tomatoes, green onions, corn, olives and cheese. Refrigerate until ready to serve.
Top with diced avocado and tortilla chips just before serving.
I like to enjoy this salad at room temp, right after it’s all mixed together, but you can also store it in the fridge for a day or two until you’re ready to serve it. Just be sure to save the diced avocado and tortilla chips and add them right before serving so they’ll stay fresh.Nutritional information is approximate. This salad should serve 6 very generous portions, or 8 smaller ones.