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Steps
1
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2
Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
3
Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.
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Buy a block of Cheddar cheese when it's on sale; shred and store, tightly sealed, in the freezer. It will be handy whenever you need it for a recipe.
Store-bought beef broth can be overly salty. Always look for the reduced-sodium varieties.
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