1 lb lean ground beef
1 red bell pepper, or a mixture of peppers, finely diced
1/2 tsp salt
1 can beef broth
1/2 c barbecue sauce (use regular)
1 1/2 c mini bow-tie pasta or small pasta - do not prepare
1 c frozen corn or mixed vegetables, thawed
1 1/2 c shredded Colby-Jack cheese
DirectionsHeat a skillet over medium heat. Add groud beef peppers and salt. Cook until beef is no longer pink. Drain off any excess fat.
Add broth, BBQ sauce and pasta. Stir and bring to a boil, then reduce heat to simmer. Cover and cook 15 minutes or until pasta is tender.
Add frozen vegetables and a cup of the cheese; stir to combine.
Then add remainder of the cheese on top.
Cover and cook a few minutes until cheese has melted.
Serve with diced green onions, if desired.