Mexican Pasta Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb lean ground beef
• 1 onion, chopped
• 2 bell peppers, any color, diced
• 1 (13 ounce) box whole wheat penne
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can rotel tomatoes & chilies
• 1 (1 1/4 ounce) packet taco seasoning
• 10 ounces salsa
• 2 cups mexican blend cheese

Recipe

• 1 heat oven to 350.
• 2 bring a large pot of water to a boil and when it is ready cook pasta- make sure to leave pasta al-dente as it will be going into the oven and you don't want it to be too soft.
• 3 brown ground beef in large skillet and drain.
• 4 add taco seasoning according to package directions- using liquid from rotel in place of the water, adding additional water only if needed.
• 5 add onion and diced peppers, cook 5 to 6 minutes or until veggies are slightly tender.
• 6 add canned goods and 10 oz salsa and stir to combine.
• 7 when pasta is done, drain and return to large pot. add beef/veggie/bean mixture and mix gently.
• 8 spray casserole dish lightly with nonstick spray.
• 9 add half the pasta, top with one cup cheese, then the other half of pasta. top with remaining cheese.
• 10 cover with foil (may want to spray the foil as well so it doesn't stick to the top of the casserole), and bake covered for 30 to 40 minutes.
• 11 allow to stand 5 to 10 minutes, then serve.