Ingredients

The following ingredients have 8 Servings
  • 1 lb lean ground beef
  • 1 cup diced onion
  • 1/2 cup diced orange bell pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon Montreal Steak seasoning or Magic Dust seasoning (see recipe below)
  • 16 oz. tomato sauce
  • 10 oz can of Red Gold Diced Tomatoes & Green Chiles
  • 1 1/2 tsp dried oregano
  • 2 tsp chili powder
  • 2 cups frozen corn
  • 2 ounces shredded Mexican 4 Cheese blend
  • 1 1/2 cups dried macaroni style pasta (cooked al dente)
  • 1 cup shredded Mexican 4 Cheese blend
  • sliced green onions for garnish
  • 1/2 cup paprika
  • 1/4 cup Kosher salt (finely ground)
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated (dried garlic)
  • 2 tablespoons cayenne pepper

Instruction

  • Preheat oven to 325 degrees. Spray a two-quart casserole dish with cooking spray.
  • In large skillet brown ground beef with onions, bell pepper and red pepper flakes. Season with Magic Dust or steak seasoning.
  • Add the tomato sauce, diced tomatoes, oregano and chili powder and bring to a gentle boil.
  • Reduce heat and simmer for 15-20 minutes.
  • Add the frozen corn and simmer for a few more minutes. Remove from heat and stir in the 2 ounces of cheese until melted.
  • Gently stir in the cooked pasta.
  • Pour everything into prepared casserole dish and top with shredded cheese.
  • Bake uncovered for 20-30 minutes, or until browned and bubbly.
  • Garnish with green onions if desired.