Mexican Rotini Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package rotini noodles
• 1 lb sausage (cooked, drained of all grease and crumbled) or 1 lb ground beef (cooked, drained of all grease and crumbled)
• 1 large sweet onion (diced)
• 1 tablespoon taco seasoning or 1 tablespoon chili powder
• 1 (16 ounce) jar of pace thick & chunky salsa
• 1 (16 ounce) jar nacho cheese, dip (i use the queso dip by old el paso)
• 2 teaspoons lawry's seasoned salt
• 1 teaspoon salt and pepper
• 1 teaspoon garlic granules or 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional) or 1 teaspoon emeril's original essence (optional)
• 1 cup shredded monterey jack cheese

Recipe

• 1 cook pasta as directed, drain and set aside.
• 2 cook meat with the onions and then drain off all grease.
• 3 next add taco spice, lawrey's salt, cayenne pepper or bamm, salt, pepper, and garlic to the cooked meat and mix well.
• 4 to the meat mixture add the salsa and the cheese mixing well.
• 5 add noodles and pour into a large casserole dish.
• 6 top with montery jack cheese and bake in a 350* preheated oven for 15- 20 minutes or until cheese is melted.
• 7 we serve this with mexican cornbread and its wonderful!
• 8 enjoy!