Barbecued Beef and Bow-Tie Dinner

Barbecued Beef and Bow-Tie Dinner

Enjoy this barbecued beef and pasta made with Progresso® broth and Green Giant® corn – a tasty dinner that’s ready in 30 minutes.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

1
lb lean (at least 80%) ground beef
1
medium red bell pepper, chopped (1 cup)
1 1/2
cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
2 1/2
cups Progresso® beef-flavored broth (from 32-oz carton)
1/2
cup barbecue sauce
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup Green Giant® Niblets® frozen corn (from 12-oz bag), thawed
1 1/2
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.
  2. 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.
  3. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Buy a block of Cheddar cheese when it's on sale; shred and store, tightly sealed, in the freezer. It will be handy whenever you need it for a recipe.
Store-bought beef broth can be overly salty. Always look for the reduced-sodium varieties.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 680
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 14g,
    • Trans Fat 1g),
  • Cholesterol 115mg;
  • Sodium 1470mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 4g,
    • Sugars 15g),
  • Protein 40g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 3 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.