Mostaccioli Rigati Taco Casserole

• 0.5 (8 ounce) package mostaccioli pasta, rigati uncooked
• 1 lb lean ground beef
• 1/2 cup onion, chopped
• 1 (12 ounce) can corn
• 1 - 1 1/2 cup salsa (your heat preference)
• 1/2 - 1 teaspoon ground cumin
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes with jalapenos

1. Cook pasta according to package directions. Preheat oven to 350 degrees F.
2. In a large skillet, over medium heat, Add onion and garlic and brown beef; drain.
3. In a large bowl; Stir in pasta and remaining ingredients. Spoon into a greased 9x13 casserole dish.
4. Cover; bake 30 minutes or until heated through.
5. Uncover and bake 5 minutes longer.

mostaccioli pasta, lean ground beef, onion, corn, salsa, ground cumin, cheddar cheese, shredded monterey jack cheese, black beans, dark red kidney beans, tomatoes

Taken from www.food.com/recipe/mostaccioli-rigati-taco-casserole-372591 (may not work)