Mexican Pasta Bake

1/2 pound hamburger, browned

8 oz uncooked rigatoni

1 cup frozen whole kernel corn

1 jar (24 oz) salsa

1 can black beans, rinsed and drained

1 1/3 cups shredded Mexican blend cheese

2 plum tomatoes, thinly sliced

Cook rigatoni.  Grease 4 quart casserole dish.  Heat oven to 350.  Stir cooked pasta, hamburger, corn, salsa, and beans in large pot.  Spoon half of the mix into casserole dish.  Sprinkle with 2/3 cups cheese.  Spoon the rest of the pasta mix into the casserole dish.  Place tomato slices on top.  Sprinkle with remaining cheese.  Cover and bake 35-40 minutes.