Taco Pasta Casserole

Preheat the oven to 350°F. Coat a 9x13 casserole dish with non-stick cooking spray and set aside. (Or use a large oven-safe skillet and skip the 9x13.)
In a large skillet over medium-high heat, brown the ground beef with the onion and jalapeños for 5 minutes. Break up and crumble the meat as it cooks. If using regular ground beef, we recommend draining any excess grease before continuing.
Add the taco seasoning, pinto beans, black beans, corn, chicken broth, pasta shells, and Velveeta cheese. Stir and simmer until the cheese melts, about 5 minutes.
Carefully spoon the meat mixture into the prepared casserole dish (or leave in the oven-safe skillet). Top with the shredded cheddar cheese and loosely cover with foil. I recommend misting the foil with non-stick cooking spray and tenting it loosely to keep the cheese from sticking to the foil.
Bake for 30 minutes, removing the foil for the last 10 minutes of bake time. Let the casserole rest for 5 to 10 minutes before serving!