Umm...Mexican Mac and Cheese Casserole

[senmut]

Not vegetarian or lactose friendly.

1 pound ground meat of choice (used venison this time, but a mild sausage or hamburger would work)
1 pound block of Velveeta (or the pasteurized melty-cheese of choice; I use Great Value brand)
1 packet of taco seasoning mix (I prefer McCormick's)
1 pound pasta of choice (I used radiatore; it's my new favorite dense/small pasta)
1 large/family can of corn, or small bag of frozen corn (my can was nearly 30 oz)
1 regular can of rotel tomatoes (diced tomatoes with chilis, about 14-15 oz usually)

Start your water boiling for the pasta. Brown the meat. Cube the cheese and start melting over medium low heat.
Add the juice from the rotel to the meat as it browns, and put the rotel into the cheese. If the cheese is too thick add a couple tablespoons of milk. (I did this, but is not necessary)
Add the pasta to the water when it boils. Cook only long enough to get to desired tenderness.
Drain the browned meat, add taco seasoning and prepare according to package mostly. I recommend not cooking it dry; leave it a little liquid.

Drain pasta, put in very large bowl. Add corn. Add meat mixture. Pour rotel/cheese over it all (if there are still lumps of cheese, no problem, as long as it is close to melted). Mix thoroughly.

I made 10 full portions out of this.