Ingredients:

12 oz San Giorgio® Large Elbows
1 lb lean ground beef
1 small onion, chopped
1 cup frozen corn, thawed
1 can (15 oz.) black beans, drained and rinsed
1 pkg (1.25 oz.) dry chili seasoning mix
1 can (15 oz.) petite diced tomatoes
1 can (8 oz.) tomato sauce
2 cups milk
2 cups shredded Cheddar cheese

Cooking Directions:

1.  Preheat oven to 350°F.  Prepare pasta according to package directions.  Drain and reserve.

2.  In a large skillet, brown beef with onions.  Add corn, black beans, chili seasoning, tomatoes, tomato sauce and milk.  Bring to a boil, stirring occasionally.  Remove from heat. 

3.  Add cheese and stir until melted.  Fold in reserved pasta. 

4.  Pour into a 3-quart baking dish and bake, uncovered, 20 minutes.