Tex-Mex Rotelle

• 1 (16 ounce) packagesafeway rotelle pasta
• 1 lb lean ground beef (or turkey if you prefer)
• 1 (1 1/4 ounce) taco seasoning mix
• 1 (28 ounce) can diced tomatoes with juice
• 12 cup water
• 14 teaspoon salt (I left out the salf because the taco seasoning is salty)
• 1 12 cups shredded Mexican blend cheese
• 1 (10 ounce) can Mexican-style corn, drained
• 1 (4 ounce) canmild diced green chilies (I only used 1/2 the can but if you like hotter and spicier, then go for the whole can)
• 34 cup diced green pepper
• 34 cup sliced black olives
• sour cream (to garnish)
• sliced green onion (to garnish)

1. Preheat oven to 350.
2. Cook Rotelle according to pkg.
3. directions.
4. Meanwhile, in a large skillet over medium-high heat, saute' meat until no longer pink, breaking it into small pieces.
5. Stir in taco seasoning,tomatoes with juice, water and salt (if you used it).
6. Bring to a boil and simmer until thickened, about 10 minutes, stirring occasionally.
7. Add the drained corn, green chilies, green pepper and olives.
8. Mix well.
9. Drain pasta and place in a large bowl.
10. Add meat mixture and toss to coat.
11. Place in 9x13 pan and top with mexican cheese blend.
12. Bake for 30 minutes at 350.
13. Let stand for 5 minutes before serving.
14. Serve each serving with a dollop of sour cream and sliced green onion.

packagesafeway rotelle pasta, lean ground beef, taco, tomatoes, water, salt, blend cheese, corn, canmild, green pepper, black olives, sour cream, green onion

Taken from www.food.com/recipe/tex-mex-rotelle-322289 (may not work)