Chuckwagon Beef & Pasta Skillet
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 35 minutes
Yield: 4 servings
Ingredients
1 lb 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
Directions
Brown ground beef with bell pepper and onion in large nonstick skillet
over medium heat 6 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles.
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.
Nutrition facts
Serving Size 1 serving
Calories 371
Calories from Fat 141 (38%)
% Daily Value*
24%Total Fat 15g
30%Saturated
Fat 5.9g
Polyunsaturated Fat 1g
Monounsaturated Fat 6.3g
25%Cholesterol 74mg
42%Sodium 999mg
15%Potassium 533mg
9%Total
Carbohydrate 27g
8%Dietary
Fiber 2g
Sugars 7g
Sugar Alcohols 0g
58%Protein 29g