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Chuckwagon Beef And Bean Skillet Recipe
1 lb. ground beef
1/2 c. onion (chopped)
1 sm. green bell pepper, chopped
1 can beef broth
1 1/2 c. uncooked wagon wheel pasta or elbows
1 c. hickory flavored barbecue sauce
1/4 c. water
1 (10 to 15 oz.) can pork and beans
1/2 c. finely shredded cheddar or colby cheese
In a large nonstick skillet, brown the ground beef, onion and bell pepper over medium hot about 6 minutes, or until outside surface of beef is no longer pink. Stir frequently to break up meat
lumps into 3/4" crumbles. Pour off drippings. Stir in broth (the type that does not have to be diluted), pasta, barbecue sauce, and water. Bring to a boil. Reduce heat to medium-low; cover and
simmer 10 to 15 mins., or until pasta is almost tender. Uncover skillet; stir in the canned pork and beans. Continue to cook about 10 mins., or until pasta is tender and sauce is thickened, stirring
occasionally. Sprinkle with cheese before serving. Yields: Four 1 1/4 c. servings.
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