Directions

1. Preheat oven to broil with a rack 6 inches from heat source. Heat a large high-sided ovenproof skillet over medium-high heat. Add 1 pound ground beef; cook, stirring and breaking up the beef into smaller pieces, until browned, 4 to 5 minutes. Add onion, bell pepper, jalapeño, garlic, ¼ cup taco seasoning and 2 tablespoons tomato paste; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Stir in 8 ounces penne, 2 cups broth, 1 (15-ounce) can crushed tomatoes and 1 cup water. Bring to a simmer over medium-low heat. Reduce heat to low, cover and simmer until the pasta is al dente, 12 to 15 minutes.
2. Stir in 1 cup corn, ¾ cup salsa, 1 teaspoon cumin and ½ teaspoon salt. Cook, uncovered and stirring often, until heated through, 3 minutes. Remove from heat. Stir in ½ cup cheese and ¼ cup half-and-half; stir constantly until the cheese is melted, about 2 minutes. Sprinkle with the remaining 1 cup cheese. Broil until the cheese is melted, about 2 minutes.
3. Drizzle with 2 tablespoons sour cream and top with ⅓ cup tomato, ¼ cup avocado and 1 tablespoon cilantro. Garnish with jalapeño slices, if desired.