1 pound ground beef
4 small baking potatoes (about 1-1/4 pounds), cut lenghtwise into 1/2-inch wide wedges
1/2 teaspoon salt
1 red or green bell pepper, cut into 1/2-inch pieces
1 cup frozen corn
1 cup prepared barbecue sauce
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Preheat oven to 450°F. Spread potatoes in 15x10x1-inch baking pan; spray lightly with nonstick cooking spray; sprinkle with salt. Bake 25 to 30 minutes or until potatoes are tender and lightly browned.
Meanwhile, brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes until beef is no longer pink, breaking up into small crumbles. Pour off drippings. Stir in corn and barbecue sauce, heat through.
Serve beef mixture over potatoes. Sprinkle with cheese.
Serves 4.