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Ingredients
1 Pound ground beef
1 Small onion, chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
1 Garlic clove, chopped
1 (14 1/2 oz) Can petite diced tomatoes
1 Cup ketchup
1/2 Tablespoon brown sugar
1 Teaspoon yellow mustard
Salt & pepper to taste
2 Cups frozen whole-kernel corn
1 (16 oz) Package penne pasta
1?1/2 Cups shredded Colby-Jack cheese
Instructions
Preheat oven to 350�F.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.