Mexican Mostaccioli

Bring a large pot of lightly salted water to a boil. Cook mostaccioli at a boil until cooked through yet firm to the bite about 11 minutes; drain.

Cook and stir ground beef in a large pot over medium-high heat until crumbly evenly browned and no longer pink 5 to 7 minutes. Drain and discard any excess grease.

Add picante sauce and stewed tomatoes to the ground beef; cook stirring occasionally until the tomatoes soften completely about 10 minutes. Gently stir the cooked mostaccioli into the ground beef mixture. Add Mexican-style cheese; cook and stir until the cheese is melted about 5 minutes.