| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Medium-sized onion — |
|
|
Chopped |
| 2 |
|
Garlic cloves — minced |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 2 |
|
Cans(14oz ea beef broth |
| 1 1/2 |
c |
Picante sauce |
| 1 |
|
Medium-sized green bell |
|
|
Pepper — chopped |
| 1 |
c |
Rotini — uncooked |
| 1/2 |
|
Cup(2oz) |
|
|
Or Monterrey Jack |
|
|
Shredded cheddar cheese — |
INSTRUCTIONS
In a large skillet, brown the ground beef with the onion and garlic over
medium heat for 5-7 minutes, or until the beef is cooked and no pink
remains; drain the excess liquid. Add the remaining ingredients except the
cheese and bring to a boil. Reduce the heat to low and simmer for about 10
minutes, or until the pasta is cooked. Serve topped with cheese.
Recipe By : Heart4Hom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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