Sloppy Joe Casserole

I promised y’all updates and a casserole from Cumberlachia, so here it is. This turned out so good even though I had a bit of a stove issue. The flavors melded so well with the pasta. Plus, the foraged garlic knocked it out of the park in my opinion. Let me know what you think about this version and y’all enjoy.

Ingredients:
1 lb Ground Beef
1 medium Sweet Onion, diced
2 Green Bell Pepper, diced
3 Garlic Cloves, minced (or wild garlic as I did)
14 oz Petite Diced Tomatoes
1 Cup Ketchup
1 tablespoon Light Brown Sugar
1 teaspoon Dry Yellow Mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
2 Cups Corn
16 oz Elbow Macaroni
8 oz Colby Jack Cheese, shredded
Salt and Pepper, to taste

Preheat the oven to 350°F.
Heat a little olive oil in a large skillet over medium-high heat. Cook and stir beef, onion, green bell peppers, and garlic until the beef is browned and crumbly. Drain and discard grease.
Stir tomatoes, ketchup, brown sugar, mustard, garlic powder, onion powder, paprika, chili powder, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through.
While doing the above, bring another large pot of lightly salted water to a boil. Add pasta and cook al dente according to directions on package. Drain and set aside.
Add corn, pasta, and 1/2 the cheese to ground beef mixture. Mix well. Pour into a 9 x 13 baking dish.
Top with remaining cheese.
Bake for about 20 minutes or until cheese is bubbly.