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
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.
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 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;