Mexican Pasta Bake

• lean ground beef↗500 g
• rigatoni pasta8 ounces
• frozen whole kernel corn↗1 cup
• thick & chunky salsa1 jar
• black beans↗1 can

  rinsed and drained

• shredded cheddar cheese↗6 ounces
• roma tomatoes↗2

  medium, thinly sliced

Step-by-step instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Grease 4-quart casserole dish.

3. 3

   Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

4. 4

   Cook rigatoni pasta according to package directions; drain and return pasta to the pot.

5. 5

   Stir in the ground beef, corn, salsa and beans.

6. 6

   Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.

7. 7

   Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.

8. 8

   Cover and bake 35 to 40 minutes or until hot and cheese is melted.