1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (14 1/2-ounce) can beef broth
1 1/2 cups uncooked wagon wheel or corkscrew pasta
1 cup prepared hickory-flavored barbecue sauce
1/4 cup water
1/2 shredded Cheddar cheese


1. In a large nonstick skillet, brown ground beef, bell pepper and onion over medium heat for about 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
2. Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer about 10 to 15 minutes or until pasta is almost tender. Uncover skillet; continue cooking about 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving.
You could add other vegetables, such as corn or zucchini, to stretch this dish to feed 6.
Beef and Pasta Skillet
Categories :
Tags :