1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water. Set aside.

2. While pasta cooks, heat a skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.

3. Add taco seasoning and water to the browned beef. Stir and simmer for a few minutes until thickened. Remove from heat and allow to cool completely.

4. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, salsa, and lime juice until smooth. Season with salt and pepper if desired.

5. While meat and pasta cool, prepare toppings: dice tomatoes, shred lettuce, chop onion, slice olives, and shred cheese if needed.

6. In a large mixing bowl, combine cooled pasta, seasoned beef, cheddar cheese, tomatoes, red onion, and olives.

7. Pour creamy dressing over salad and gently toss until evenly coated.

8. Cover and refrigerate salad for at least 1 hour to allow flavors to meld.

9. Just before serving, gently mix in shredded lettuce to maintain its crispness.

10. Serve chilled and enjoy.