Categories: Beef, Casseroles

Ingredients

• 6 oz. Trumpets Pasta (The ones I got at Tom Thumb were Barilla brand and called "Campanelle")
• 1 lb. Ground Beef
• 1 packet Taco Seasoning plus the water called for
• 1 15 oz can Petite diced tomatoes
• 1 15 oz can Cannellini Beans drained and rinsed
• (I think Red Kidney Beans would be good)
• 1 12 oz bag Frozen mixed Vegetables
• 1 can Corn drained
• Grated Mexican style cheese
• Garlic salt optional

Directions

1. Preheat oven to 350 degrees. Prepare a 3 quart (or 13×9 inch pan) with nonstick cooking spray.

2. Prepare pasta according to package directions. Drain and place in prepared dish.

3. In a large skillet over medium-high heat, add beef and cook until crumbled. Season with taco seasoning and all water. (i added some garlic powder at this point.)

4. Simmer until thickened, then pour into dish.

5. Add tomatoes with juices, beans, mixed vegetables and corn.

6. Toss until combined, top with grated Cheese.

7. Bake 20-30 minutes, until hot and cheese is melted.

8. **Notes: I would recommend getting one of those “steamable” bags of frozen mixed vegetables and pre-cook them before adding to casserole.

9. Serve with some Garlic bread and a side salad.

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