Ingredients

• 1 , 16 ounce
• 1 tablespoon olive oil
• 5.5 pounds ground beef
• 1 medium yellow onion , chopped
• 1 small red bell pepper , chopped
• 1 small green bell pepper , chopped
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 2 , 15-ounce
• 0.5 cups ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons worcestershire sauce
• 2 tablespoons light brown sugar
• 2 cups frozen yellow corn kernels
• 1.5 cups shredded Colby-Jack cheese , divided
• cooking spray

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.
3. 3 While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.
4. 4 Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.
5. 5 Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.
6. 6 Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.
7. 7 Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.
8. 8 Bake in preheated oven until heated through and cheese is melted, about 20 minutes.
9. 9 Serve warm and enjoy!

Nutrition per serving