1. Cook pasta according to pkg directions, drain.
2. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven.
3. Drain off fat.
4. Stir in water and taco seasoning mix.
5. Bring to boiling and reduce heat.
6. Simmer, uncovered for 2 minutes, stirring occasionally.
7. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers Divide mix evenly between 2 lightly greased 2 qt casseroles.
8. Package up, lable and freeze up to 3 months.
9. To serve remaining casserole, cover and bake in a 350F oven for 20-25 minutes or until heated through.
10. Sprinkle with remaining cheese.
11. Top with lettuce and chopped tomato.
12. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.
13. To serve the 2nd casserole, thaw in the refrigerator overnight.
14. Bake, covered in a 375F oven for 1 hour or until heated through, stirring once about halfway through baking time.
15. Sprinkle with 1/2 cup shredded cheese.
16. Serve with 4 cups shredded lettuce and 1 medum tomato, chopped.

Someone else's Review:
I loved this easy recipe, and it made a ton.Here's what I did.....I browned 2# of ground round and only added about 1 cup of water with the taco seasoning, cooked it till it was all reduced as I did not want it to be watery.Also added 2 pkg. of taco seasoning because I had 16oz. of fresh angel hair pasta that I needed to use up.1 12oz. jar of salsa was added and after mixing all the ingredients together I was able to get 2 huge servings, one for the freezer and one going in the oven.I baked the casserole as directed and after 20 minutes I added more cheese and some crushed tortillas to the top and back in the oven to crisp up for a few minutes.It was wonderful, and mine was not watery in the least, very thick and gooey.The fresh pasta gave it a fluffiness that was melt in your mouth good.Very good recipe, thanks.