1 pound 80% lean ground beef,
1 small green bell pepper--chopped,
1/2 cup chopped pnopn,
1 can beef broth (13 3/4 to 14/1/2 ounces),
1 1/2 cups uncooked wagon wheel or rotini pasta,
1 cup hickory-flavored barbecue sauce,
1/4/ cup water,
1/2 cup (2 ounces) finely shredded Cheddar or Colby cheese | | 1. In a 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. Pour off drippings.
2. 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 skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese. 4 servings. |
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