Mexican Rotini Casserole

• 1 (16 ounce) package rotini noodles
• 1 lb sausage (cooked, drained of all grease and crumbled) or 1 lb ground beef (cooked, drained of all grease and crumbled)
• 1 large sweet onion (diced)
• 1 tablespoon taco seasoning or 1 tablespoon chili powder
• 1 (16 ounce) jarof pace thick & chunky salsa
• 1 (16 ounce) jar nacho cheese, dip (I use the Queso dip by Old El Paso)
• 2 teaspoons Lawry's Seasoned Salt
• 1 teaspoon salt and pepper
• 1 teaspoon garlic granules or 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper (optional) or 1 teaspoon Emeril's Original Essence (optional)
• 1 cup shredded monterey jack cheese

1. Cook Pasta as directed, drain and set aside.
2. Cook meat with the onions and then drain off all grease.
3. Next add Taco spice, Lawrey's salt, Cayenne pepper or Bamm, Salt, Pepper, and Garlic to the cooked meat and mix well.
4. To the meat mixture add the Salsa and the Cheese mixing well.
5. Add noodles and pour into a large casserole dish.
6. Top with Montery Jack Cheese and bake in a 350* preheated oven for 15- 20 minutes or until cheese is melted.
7. We serve this with Mexican Cornbread and its Wonderful!
8. Enjoy!

rotini noodles, sausage, sweet onion, taco, chunky salsa, nacho cheese, salt, salt, garlic, cayenne pepper, shredded monterey jack cheese

Taken from www.food.com/recipe/mexican-rotini-casserole-73690 (may not work)