Easy Cavatini

16 oz. rotini, cooked and drained
1 lb. ground beef, browned
8 oz. sliced pepperoni
3 lb. jar spaghetti sauce
8 oz. shredded mozzarella

Preheat oven to 350 degrees.
Mix together the ground beef, pepperoni, 3/4 of the cheese, and the spaghetti sauce. Mix in the rotini. Pour in large glass baking pan. Sprinkle on remaining cheese.
Bake for 30 minutes.

Taco Soup

2 lbs. ground beef
1 medium onion, finely chopped
1 28-oz. can diced tomatoes
1 15-oz. can tomato sauce
1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can whole kernel corn, drained
1 envelope taco seasoning
shredded cheddar, optional

In large Dutch oven, brown beef and onion. Drain.
Puree the tomatoes in blender. Add to pan with tomato sauce, beans, corn, and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes.
If desired, top each serving with shredded cheese.

Almost Stuffed Peppers

1 lb. ground beef
2 cups water
14.5 oz. can diced tomatoes
1 large green pepper, diced into large pieces
1 1/2 tsp salt
1/2 tsp basil
1/2 tsp pepper
2 cups uncooked instant rice

Brown ground beef. Drain. Set aside, keeping warm.

Meanwhile, combine water, tomatoes, green pepper, and seasonings in large pan. Bring to a boil. Reduce heat and simmer, uncovered, until peppers are tender. Stir in rice; cover and remove from heat. Let stand for 5 minutes.

Stir in beef. Return to stove and heat through, if necessary.