Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. Chuckwagon Beef & Pasta Skillet 35 minutes 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: 1. 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. 2. 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. Makes 4 servings. Nutrition information per serving: 435 calories; 20 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. View more recipes that are Family Pleasers.

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