Ingredients Original recipe yields 8 servings Ingredient Checklist 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 ½ cups shredded Colby-Jack cheese Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 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. Step 3 Stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes. Step 4 Bring a large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes; drain. Step 5 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. Step 6 Mix corn, pasta, and Colby-Jack cheese into ground beef mixture; pour into a 9×13-inch baking dish. Step 7 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
