Ingredients
- 1 lb lean ground beef
- 1 cup chopped green bell pepper - about 1 large pepper
- ½ cup diced yellow onion - about 1 small onion
- ¾ cup ketchup
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- 2 tsp yellow mustard
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- 2 ½ cups chicken broth
- 14 ½ oz canned diced tomatoes - with the juices
- ¾ lb uncooked farfalle pasta
- 8 oz Velveeta cheese - cubed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
Instructions
- Start by preheating your oven to 375°F.
- In a large pot, cook 1 lb of lean ground beef over medium-high heat for about 5 minutes, or until it’s no longer pink.
- Lower the heat to medium, then add in ½ cup diced yellow onion and 1 cup chopped green bell pepper. Cook for about 2 minutes, just until they start to soften.
- Add the ¾ cup ketchup, 1 Tbsp brown sugar, 1 Tbsp Worcestershire sauce, 2 tsp yellow mustard, 1 tsp garlic powder, ½ tsp chili powder, and ½ tsp salt. Stir everything together until well combined.
- Pour in 2 ½ cups of chicken broth and the 1 (14.5 oz) can of diced tomatoes (don’t drain liquid!). Mix it all together. Bring this to a gentle boil.
- Now stir in the ¾ lb of uncooked farfalle pasta. Cover the pot with a lid and gently simmer until the pasta is al dente, stirring occasionally to make sure pasta isn’t sticking to bottom of pot.
- Once the pasta is cooked, reduce the heat to low. Stir in 1 cup of corn and the 8 oz of cubed Velveeta cheese. Cover again to let the cheese melt.
- Pour the cheesy beef pasta mixture into a casserole dish and sprinkle the top with 1 cup of shredded cheddar cheese. Pop it in the oven and bake at 375°F for 15 minutes, or until the cheese is melted and bubbly.
Nutrition Info
Calories: 344kcal | Carbohydrates: 42g | Protein: 23g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 1059mg | Potassium: 567mg | Fiber: 3g | Sugar: 10g | Vitamin A: 565IU | Vitamin C: 19mg | Calcium: 247mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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