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DIRECTIONS

Place the penne in 2-1/2 quarts of already-boiling unsalted water and cook until tender, 11 to 13 minutes.
Meanwhile, if the beef is frozen, run hot water over it so you can remove any packaging. Place the meat on a microwave-safe plate and microwave it 3 minutes, uncovered, on high, to begin defrosting. Place the beef (fresh or partially defrosted) in an extra-deep 12-inch nonstick skillet and cook over high heat. Turn and break up the meat, stirring occasionally, until most of the meat is crumbled and browned, about 5 minutes.
Add the pepper stir-fry mix, the corn, chili powder, cumin, and onion powder to the meat, stirring well. Continue to cook until the meat is completely brown, 3 to 4 minutes more.
Drain the beans and add them to the skillet, along with the tomatoes with their juice. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.
When the penne is tender, drain it and stir into the beef mixture. Sprinkle the cheese evenly on top, cover the skillet, and cook just until the cheese melts, about 1 minute, then serve.