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Barbecued Beef and Bow-Tie Dinner

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Barbecued Beef and Bow-Tie Dinner
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Enjoy this barbecued beef and pasta made with Progresso® broth and corn – a tasty dinner that’s ready in 30 minutes.
Updated Oct 19, 2016

Ingredients

  • 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 frozen corn (from 12-oz bag), thawed
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Store-bought beef broth can be overly salty. Always look for the reduced-sodium varieties.

Nutrition

680 Calories, 28g Total Fat, 40g Protein, 66g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
680
Calories from Fat
250
Total Fat
28g
44%
Saturated Fat
14g
70%
Trans Fat
1g
Cholesterol
115mg
38%
Sodium
1470mg
61%
Potassium
620mg
18%
Total Carbohydrate
66g
22%
Dietary Fiber
4g
17%
Sugars
15g
Protein
40g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
25%
25%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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