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Chuckwagon Beef & Pasta Skillet

Recipe

Nutritional Info

Reviews (1)

Total recipe time: 35 minutes Makes 4 servings

Ingredients

1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 can (13-3/4 to 14-1/2 ounces) 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

Instructions

Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. 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.

Nutritional Information Per Serving

Nutrition information per serving: 435 calories; 2 g fat (9 g saturated fat; 7 g monounsaturated fat); 88 mg cholesterol; 1248 mg sodium; 32 g carbohydrate; 1.6 g fiber; 31 g protein; 6.7 mg niacin; 0.4 mg vitamin B₆; 2.4 mcg vitamin B₁₂; 3.4 mg iron; 18.6 mcg selenium; 5.9 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of iron.

Cook's Notes

Reviews

	Reviewed by Anonymous on 9/03/10 Very good flavor. This is an easy, favorite at my house. We also have a BBQ seasoning (McCormick's I believe) and I sprinkle a bit of that on the meat for an extra little kick.