Dearest Elma:

Please, let me know if you need any other specifications.

MEXICAN PASTA BAKE

1 lb (500 g) lean ground beef
8 ounces uncooked rigatoni pasta
1 cup frozen whole kernel corn
1 (24 ounce) jar thick & chunky salsa
1 (15 ounce) can black beans, rinsed and drained
6 ounces shredded cheddar cheese
2 medium Roma tomatoes, thinly sliced

Preheat oven to 350 degrees F. Grease 4-quart casserole dish.

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

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

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

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

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

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

Servings: 4