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Ingredients
1 pound ground beef
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1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (14.5 ounce) can petite diced tomatoes
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
salt and ground black pepper to taste
2 cups frozen whole-kernel corn
1 (16 ounce) package penne pasta
1 1/2 cups shredded Colby-Jack cheese
Directions
Preheat the oven to 350 degrees
Heat a large skillet over medium heat. Cook and then. stir beef, green bell pepper, red bell pepper, onion, and garlic in a heated skillet until the beef is completely browned and crumbly, for about 7 minutes.
Stir the brown sugar, mustard, salt, pepper, ketchup, and tomatoes into the ground beef mixture. Now, reduce the heat and simmer until heated for about 10 – 15 minutes.
Place a big pot of lightly salted water to a boil and then cook corn into boiling water until cooked for about 6 minutes and drain.
Bring a large pot of gently salted water again to a boil. Add penne and cook, stirring occasionally until tender, yet firm for about 12 minutes and drain.
Mix the pasta, corn, and colby-jack cheese into the ground book mixture. Pour into a 9 x 13 baking dish. Bake in a preheated oven until heated through and the cheese is melted, for about 20-minutes.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, chopped
- 1 (14.5 ounce) can petite diced tomatoes
- 1 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- salt and ground black pepper to taste
- 2 cups frozen whole-kernel corn
- 1 (16 ounce) package penne pasta
- 1 1/2 cups shredded Colby-Jack cheese
Instructions
Preheat the oven to 350 degrees
Heat a large skillet over medium heat. Cook and then. stir beef, green bell pepper, red bell pepper, onion, and garlic in a heated skillet until the beef is completely browned and crumbly, for about 7 minutes.
Stir the brown sugar, mustard, salt, pepper, ketchup, and tomatoes into the ground beef mixture. Now, reduce the heat and simmer until heated for about 10 - 15 minutes.
Place a big pot of lightly salted water to a boil and then cook corn into boiling water until cooked for about 6 minutes and drain.
Bring a large pot of gently salted water again to a boil. Add penne and cook, stirring occasionally until tender, yet firm for about 12 minutes and drain.
Mix the pasta, corn, and colby-jack cheese into the ground book mixture. Pour into a 9 x 13 baking dish. Bake in a preheated oven until heated through and the cheese is melted, for about 20-minutes.
