Chuckwagon Beef & Pasta Skillet Serves 4 1 lb. lean ground beef 1 small green bell pepper, chopped 1/2 cup chopped onion 1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth 1 1/2 cups uncooked wagon wheel pasta or rotini pasta 1 cup prepared hickory-flavored barbecue sauce 1/4 cup water 1/2 cup (2 oz.) finely shredded Cheddar 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 up into 3/4-inch crumbles. Drain well. Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover and continue cooking 5 to 7 minutes, or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
