On a cold winter day, I like to cook this delicious comfort food meal. It’s also a success during potluck dinners at our church.
1 pound beef mince
1 sliced small onion
1 chopped green bell pepper
1 chopped red bell pepper
1 garlic clove, chopped
1 small diced tomato (14.5 ounce) can
ketchup, 1 cup
1 tablespoon sugar (brown)
1 teaspoon mustard, yellow
season with salt and freshly ground black pepper to taste
2 cups whole-kernel corn, frozen
1 package (16 oz.) penne pasta
1 ½ cup Colby-Jack cheese, shredded
Preheat oven to 350 degrees F
Over medium-high heat, heat a large skillet.
5 to 7 minutes in a heated skillet, cook and stir beef, onion, green bell pepper, red bell pepper, and garlic until beef is browned and crumbly; drain and discard grease.
Reduce heat to low and cook for 10 minutes, until tomatoes, ketchup, brown sugar, mustard, salt, and pepper are heated through.
A big saucepan of lightly salted water should be brought to a boil. Cook corn in boiling water for 5 minutes, or until fully cooked; drain.
Bring a large saucepan of lightly salted water to a boil, then add the penne and simmer, turning periodically, for about 11 minutes, or until cooked but firm to the biting. Drain.
In a 9×13-inch baking dish, combine the corn, macaroni, and Colby-Jack cheese with the ground beef mixture.
Cook for 20 minutes in a preheated oven until heated through and cheese is melted.