Just a little note...here- I really enjoyed the beef broth and BBQ sauce combo, also I only had regular sized bowties... didn't make a huge difference! =)
1 lb lean (at least 80%) ground beef
1 medium red bell pepper, chopped (1 cup)
1 1/2 cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
2 1/2 cups beef-flavored broth (from 32-oz carton)
1/2 cup barbecue sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen corn (from 12-oz bag), thawed
1 1/2 cups shredded Cheddar cheese (6 oz)
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.
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