Few foods are more beloved than the sloppy joe. My children always want seconds when this is on that night’s menu. Give it a try, I promise they will love it.
- 1 pound ground beef
- small onion, chopped
- green bell pepper, chopped
- red bell pepper, chopped
- 2 cups frozen whole-kernel corn
- 16 ounces package penne pasta
- 1 ½ cups shredded Colby-Jack cheese
- clove garlic, chopped
- 14.5 ounce can petite diced tomatoes
- 1 cup ketchup
- 1 tbsp brown sugar
- 1 tsp yellow mustard
- salt and ground black pepper to taste
- Preheat oven at about 350 degrees F.
- Cook the beef in a large skillet over medium heat. Mix in the onion, green bell pepper, red bell pepper, and garlic, cook for 5 to 7 minutes, or until the beef is browned. Drain.
- In the ground beef mixture, mix the tomatoes, ketchup, brown sugar, mustard, salt, and pepper. Simmer until heated through for 10 minutes.
- In a small pot, boil water. Add the corn and cook for 5 minutes.
- Cook lightly salted water in a separate pot. Cook the penne and stir until firm and tender. It’ll take around eleven minutes. Drain.
- In addition to the ground beef mixture, add the corn, paste, and Colby-jack cheese. Blend well. Then pour into a baking dish that is 9 x 13 inches.
- In the preheated oven, put the dish and bake for 20 minutes, or until the cheese is melted and cooked through, at 350 degrees F.