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 ounces) 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 ounces) package penne pasta

1½ cups shredded Colby-Jack cheese





Step 1: Prepare the oven. Preheat to 350 degrees F or 175 degrees C.

Step 2: In a large skillet, cook the beef over medium heat. Stir and add the onion, green bell pepper, red bell pepper, and garlic. Cook until beef is browned and crumbly, maybe around 5 to 7 minutes. Once done, drain and discard grease.

Step 3: Mix tomatoes, ketchup, brown sugar, mustard, salt, and pepper into the ground beef mixture. You may want to reduce the heat and simmer for 10 minutes until heated through.

Step 4: In a large pot, boil water with salt. Add the corn and cook for about 5 minutes.

Step 5: In a separate pot, boil lightly salted water. Cook the penne, stir occasionally until tender and firm. It will take about 11 minutes. Then, drain.

Step 6: Add the corn, paste, and Colby-Jack cheese into the ground beef mixture. Mix well. Then, pour into a 9 x 13-inch baking dish.

Step 7: Put the dish in the preheated oven and bake at 350 degrees F or 175 degrees C for 20 minutes or until heated through and cheese is melted.

Step 8: Once done, remove from the oven. Serve warm and enjoy!