Chuckwagon Beef & Pasta Skillet

A one-pan dish that's at home on the ranch, or on your table. Ground Beef and wagon wheel pasta combine with barbecue sauce for a kid-friendly dinner dish.

  • 30
    min
  • 4
    SERVINGS
  • 430
    Cal
  • 36 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 small green bell pepper, chopped (about 1 cup)
  • 1/2 cup chopped onion
  • 3/4 teaspoon salt, divided
  • 1-1/4 cup unsalted beef broth
  • 1 cup dry mini-wagon wheel pasta or similar shape
  • 1/2 cup unsalted ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup finely shredded reduced-fat Cheddar or Colby cheese

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Season with 1/2 teaspoon salt.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
  2. Stir in broth, pasta, ketchup, brown sugar, vinegar, garlic powder and onion powder; bring to a boil. Reduce heat to medium low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 3 to 5 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Season with remaining 1/2 teaspoon salt. Garnish with cheese.

430 CALORIES

0 % *

5g SAT FAT

0 % DV **

36g PROTEIN

0 % DV

4 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 430 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 85 mg Cholesterol; 660 mg Sodium; 47 g Total Carbohydrate; 1 g Dietary Fiber; 36 g Protein; 4 mg Iron; 192 mg Potassium; 7.4 mg Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.9 mg Zinc; 23.4 mcg Selenium; 83.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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