Mexican Pasta Casserole

Mexican Pasta Casserole 1 lb ground beef 1 15.25 oz can corn, drained 2 c. uncooked spiral pasta 1 15.5 oz jar salsa 1 10 3/4 oz can condensed cream of chicken soup 1 c. shredded Mexican cheese divided Preheat oven to 350 degrees. Prepare pasta according to package directions. Brown beef over medium heat in a large skillet until no longer pink. Drain off grease. Stir in salsa, corn, soup and 1/2 c. of cheese. Heat mixture through. Stir in drained and cooked pasta to mixture. Transfer to greased 2 quart casserole dish. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 15-20 minutes or until cheese is melted.