Rotel Pasta Bake

• 1 pound Ground Beef
• 1 can (10 Oz. Can) Rotel
• 1 can (8 Oz. Can) Tomato Sauce
• 1- 1/2 Tablespoon Chili Powder
• 1 teaspoon Cavender's Seasoning
• 1 dash Garlic Salt
• 1 dash Lawry's Seasoned Salt
• 8 ounces, weight Penne Pasta
• 1 Tablespoon Kosher Salt
• 8 ounces, weight Monterey Jack Cheese

1. Heat water to boil the pasta while cooking the ground beef.
2. Add 1 tablespoon Kosher salt to the water before you add the pasta.
3. Heat a Dutch oven over medium heat; brown and drain the ground beef.
4. Add the remaining ingredients (except the cheese).
5. Once pasta has been cooked and drained, add to the Dutch oven with the meat mixture.
6. Cover and allow to simmer for 15 minutes.
7. Place the pasta/meat mixture in a greased 9x13 casserole dish.
8. Top with cheese and place in a 350-degree oven for 20-25 minutes till cheese is melted and bubbly.
9. The spiciness for this dish can easily be cranked up with red pepper flakes and Tabasco.

ground beef, tomato sauce, chili powder, garlic salt, salt, pasta, kosher salt, weight monterey

Taken from tastykitchen.com/recipes/main-courses/rotel-pasta-bake/ (may not work)