10ouncescan of Rotel(diced tomatoes and green chiles)
2teaspoonchili powder
2cupsfrozen corn
2cupsdried macaroni style pasta
3cupsItalian cheese blenddivided
1sliced green onion for garnish
Instructions
Preheat the oven to 350 degrees. Spray casserole dish with non-stick cooking spray, set aside.
Bring a large pot of water to boil for the macaroni. Cook the macaroni to al dente, according to package instructions. Drain well.
In a large skillet over medium heat, add the ground beef, diced onion and green peppers to the skillet. Season with steak seasoning and chili powder. Sauté until softened and the meat is no longer pink. Drain fat if desired.
Place the meat mixture in a large mixing bowl. Add the frozen corn, cooked pasta, canned diced tomatoes with chiles and spaghetti sauce. Mix well to combine.
Pour the mixture into a 9 x 13 inch casserole dish. Top with cheese. Cover with foil, bake for 30 minutes or hot and bubbly.
Optional - Remove foil, place under broiler for 2 minutes or until cheese is golden brown. Top with sliced onions or parsley for serving.