Mexican Baked Pasta

• 2 cups Uncooked Small Pasta, Such As Shells, Penne, Rotini, Etc.
• 1 pound Ground Beef
• 2 cups Salsa
• 1 cup Corn Kernels
• 3/4 cups Canned Black Beans, Rinsed
• 2- 1/2 cups Shredded Cheese, Such As Monterey Jack, Cheddar, Mozzarella, Or A Combination Of All Three

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water, cook pasta until al dente (dont overcook or it will become mushy during baking).
3. Drain well.
4. In a large skillet over medium heat, cook beef until it is no longer pink, about 5 minutes.
5. Drain grease.
6. Add salsa, corn kernels, and beans and stir to combine.
7. Cook, stirring for another 35 minutes to blend the flavours.
8. Add to pasta and stir to combine.
9. Spoon half of pasta mixture into a 9x13 inch baking dish.
10. Sprinkle half of cheese over top.
11. Add the rest of pasta mixture in an even layer and cover with remaining cheese.
12. Bake for 3035 minutes until hot and bubbling.
13. Alternatively, you can prepare the dish then cover and refrigerate until ready to bake.
14. You will need to add 510 minutes to the baking time.
15. This pasta dish also freezes well.
16. Prepare the dish, then cover well and freeze for up to 3 months.
17. Thaw before baking.

pasta, ground beef, salsa, kernels, black beans, shredded cheese

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