I'm always looking for great tasting meals that will appeal to grown-ups, and the kids, too. That's not always easy, and who wants to give the kids chicken nuggets all the time because they don't like the dinner you made?
This dish is easy to make, tastes delicious, and my grandchildren loved it. I paired it with big, hot buttery biscuits to complete the meal.
I'm a big fan of making a double batch of a recipe, and freezing half of it for later. This dish would be a perfect fit for doing this.
Recipe for Barbeque Beef & Bow-Tie Dinner
1 pound lean ground beef
1 medium red bell pepper, chopped
1/2 cup yellow onion, diced
1 1/2 cups uncooked mini bow-tie pasta (mini farfalle)
2 1/2 cups beef-flavored broth
1/4 cup barbeque sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn, thawed
1 1/2 cup shredded cheddar cheese
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Add bell pepper and onion, cook and stir 3 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.
Makes 6 servings.