Enjoy this barbecued beef and pasta made with Progresso® broth and Green Giant® corn – a tasty dinner that’s ready in 30 minutes.
lb lean (at least 80%) ground beef
medium red bell pepper, chopped (1 cup)
cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
cups Progresso™ beef-flavored broth (from 32-oz carton)
cup barbecue sauce
cup Green Giant™ Niblets® frozen corn (from 12-oz bag), thawed
cups shredded Cheddar cheese (6 oz)
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.