Chuckwagon Beef & Pasta Skillet |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 lb lean ground beef |
1 small green bell pepper, chopped |
1/2 cup onion, chopped |
1 (13 3/4 ounce) can ready-to-serve beef broth |
1 1/2 cups uncooked wagon wheel macaroni or 1 1/2 cups rotini pasta |
1 cup prepared hickory flavored barbecue sauce |
1/4 cup water |
1/2 cup cheddar cheese or 1/2 cup colby cheese, finely shredded |
Directions:
1. In large nonstick skillet, brown ground beef, bell pepper and onion over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 3/4-inch crumbles.
2. Pour off drippings.
3. Stir in broth, pasta, barbecue sauce and water; bring to a boil.
4. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender.
5. Uncover skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally.
6. Sprinkle with cheese before serving.
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