Barbecued beef and bow-tie dinner

Dinner tonight, August 21, 2016
Dinner tonight, December 9, 2014
Great and easy dish, kid friendly and really delicious, served with a side of mixed salad
2 Sandwich

  • 1 lb. lean (at least 80%) ground beef
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 ½ cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
  • 2 ½ cups Progresso® beef-flavored broth (from 32-oz carton)
  • ½ cup barbecue sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup Green Giant® Niblets® frozen corn (from 12-oz bag), thawed
  • 1 ½ cups shredded Cheddar cheese (6 oz)

1) 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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