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In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
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 and cook 15 minutes, stirring occasionally, until pasta is tender.
Stir in corn and 1 cup of the cheese.
Top with remaining ½ cup cheese.
Cover; cook 3 to 4 minutes longer or until corn is hot and cheese is melted.
Time-saver
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.
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