Mexican Pasta Casserole

• 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

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.
8. Add beef/veggie/bean mixture and mix gently.
9. Spray casserole dish lightly with nonstick spray.
10. Add half the pasta, top with one cup cheese, then the other half of pasta.
11. Top with remaining cheese.
12. 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.
13. Allow to stand 5 to 10 minutes, then serve.

lean ground beef, onion, bell peppers, whole wheat penne, black beans, corn, tomatoes, salsa, blend cheese

Taken from www.food.com/recipe/mexican-pasta-casserole-450755 (may not work)