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Chuckwagon Beef & Pasta Skillet

Recipe Image

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-flavoured 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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.