Pretty good! I made several changes but followed the basic idea: I used around 3 cups of uncooked rotini, no oil, 1 pound of lean ground beef, the taco seasoning, 2 cloves of garlic, half a medium onion - diced, 1 15-ounce can of diced tomatoes, no salsa, more like 3/4 cup of water, the black beans, and around 1 cup of shredded cheddar. Oh, and I omitted the cilantro as my husband despises it. I followed step 1, then for step 2 I browned up the ground beef, then added the diced onion, the chopped garlic, the can of tomatoes, the taco seasoning, and the water. I let the meat mixture cook and thicken up for around five minutes, then mixed in the beans and let them warm for two minutes. I then added the drained rotini and the cheddar, turned the burner off, and let it all warm for a minute or two. We served it with salad, ranch dressing, light sour cream, and shredded cheddar and Mexican blend cheeses. Taco-y, beef-y, and pasta-y, yum! Even our four-year-old enjoyed it! Thanks for sharing, Kayce!  -  21 Jan 2008  (Review from Allrecipes USA and Canada)

We liked it! Best of all, I had all ingredients on hand, except for cilantro, which we skipped. I used Laura's Lean Beef Top Round, about 1 lb. I had a fajita seasoning mix, which I coated the beef in - it almost gave it a lime-fajita taste, the can of black beans, and I added a bag of steamfresh corn. It was good! And easy! And I didn't have to go to the store!  -  14 Sep 2007  (Review from Allrecipes USA and Canada)

This was quick, easy, and tasty. The kids thought that it was too spicy, but I would make it again for my husband and me. We liked shredded cheddar cheese sprinkled on top, too.  -  01 Oct 2006  (Review from Allrecipes USA and Canada)