South of the Border Casserole

South of the Border Casserole

1 pound lean ground beef
1 cup diced onion
1 cup diced red bell pepper
1 to 2 seeded and diced jalapeno peppers
1 Tablespoon Montreal Steak seasoning
16 ounces tomato sauce
1 (15 1/2 ounce) can of diced tomatoes
2 teaspoons cumin
1 1/2 teaspoons Mexican oregano
2 teaspoons chili powder
2 cups frozen corn
2 ounces shredded queso Chihuahua (can also use
mozzarella or Monterey jack cheese)
1 1/2 cups dried pasta cooked per package directions,
drained
1 cup shredded Cheddar cheese
sliced green onions for garnish

Preheat oven to 325 degrees F. Spray a two-quart
casserole dish with cooking spray. In large skillet brown
ground beef with onions, red pepper and jalapeno
peppers. Season with Montreal Steak seasoning. Add
tomato sauce, diced tomatoes, cumin, oregano and chili
powder. Simmer for 15 to 20 minutes. Add frozen corn
and simmer for a few more minutes. Remove from heat
and stir in the queso Chihuahua (or whatever cheese is
used) until melted. Gently stir in the cooked pasta.
Pour all into prepared casserole dish and top with
Cheddar cheese. Bake for 20 to 30 minutes, or until
browned and bubbly. Garnish with green onions, if
desired.