This is a nice twist on a taco salad. It works well for potlucks or family get-togethers.
Heat a large skillet over medium-high heat. Add beef and
; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.
Per Serving: 523 calories; protein 17.8g; carbohydrates 38.6g; fat 34.1g; cholesterol 42.4mg; sodium 880.6mg.