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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This beef and pasta casserole is adapted from a recipe found in Family Circle magazine. It is quick and easy to fix on a busy day. We have it often with french bread and a salad. Ingredients:
1 lb wagon wheel macaroni |
1 lb beef top round steak, cut into bite size pieces |
2 tablespoons corn oil |
1 small onion, chopped |
1 green pepper, chopped |
1 garlic clove, chopped |
1 (14 1/2 ounce) can pinto beans, drained |
1 (14 ounce) can diced tomatoes |
1 tablespoon cilantro |
1 beef bouillon cube |
1 tablespoon black pepper |
1/2 cup cheddar cheese, grated |
2 teaspoons salt |
1 teaspoon tabasco sauce |
Directions:
1. Cook pasta according to package directions, drain and set aside.
2. Brown beef in oil, stirring frequently, for 10 minutes. Remove meat, set aside.
3. Cook onion and green pepper in skillet, until onion is translucent.
4. Add garlic and return beef to skillet.
5. Stir in tomatoes, pinto beans, and bouillon cube, simmer until beef is tender. Add cooked pasta to meat mixture.
6. Add cilantro, black pepper, salt, and Tabasco. Simmer for 5 minutes. Transfer to serving dish. Sprinkle with cheese.
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