Chuckwagon Beef & Pasta Skillet
Ingredients icon 12 Ingredients
Servings icon Makes 4 servings.
Time icon 30 minutes
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Ingredients

  • 1 pound Ground Beef (93% lean or leaner)

  • 1 small green bell pepper, chopped (about 1 cup)

  • 1/2 cup chopped onion

  • 3/4 teaspoon salt, divided

  • 1-1/4 cup unsalted beef broth

  • 1 cup dry mini-wagon wheel pasta or similar shape

  • 1/2 cup unsalted ketchup

  • 1/4 cup packed brown sugar

  • 1/4 cup apple cider vinegar

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/2 cup finely shredded reduced-fat Cheddar or Colby cheese

Preparation

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt.

  2. Stir in broth, pasta, ketchup, brown sugar, vinegar, garlic powder and onion powder; bring to a boil. Reduce heat to medium low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 3 to 5 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Season with remaining 1/2 teaspoon salt. Garnish with cheese.

Nutrition Information

Nutrition information per serving: 430 Calories; 11 g Total Fat; 5 g Saturated Fat; 0.5 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat; 0 g Trans Fat; 85 mg Cholesterol; 660 mg Sodium; 192 mg Potassium; 47 g Total carbohydrate; 36 g Protein; 4 mg Iron; 7.4 mg Niacin; 0.5 mg Vitamin B6; 83.6 mg Choline; 2.5 mcg Vitamin B12; 6.9 mg Zinc; 23.4 mcg Selenium; 1 g Fiber;

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