Mexican Pasta Bake

• 500 g lean ground beef
• 8 ounces uncooked rigatoni pasta
• 1 cup frozen whole kernel corn
• 1 (24 ounce) jar thick & chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 6 ounces shredded cheddar cheese
• 2 medium roma tomatoes, thinly sliced

1. Preheat oven to 350u0b0F.
2. Grease 4-quart casserole dish.
3. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
4. Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
5. Stir in the ground beef, corn, salsa and beans.
6. Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
7. Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
8. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

rigatoni pasta, kernel corn, chunky salsa, black beans, cheddar cheese, roma tomatoes

Taken from www.food.com/recipe/mexican-pasta-bake-141198 (may not work)