Chuckwagon Beef & Pasta Skillet
Kids especially will love the wagon wheel pasta in this easy Southwestern, barbecue-flavored skillet supper. The busy cook will appreciate the ease of preparation as all ingredients, including the pasta, cook in the skillet.
1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (14.5-ounce) can ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/2 cup finely shredded cheddar or colby cheese
- Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
- Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.