Southwest Steak and Pasta *(GOOD)*

By carvalhohm

Ingredients

• 1/2 pound (8 ounces) linguine or other long pasta shape
• 2 tablespoons vegetable oil
• 1 medium-sized onion, finely chopped (about 1-1/2 cups)
• 1/2 of a red bell pepper, cut into thin strips
• 1/2 of a green bell pepper, cut into thin strips
• 1 pound top round steak, thinly sliced, then cut into thin strips
• 1 jar (25 to 29 ounces) spaghetti sauce
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

Step 1

n a large pot of boiling salted water, cook the pasta until tender; drain and set aside.

Meanwhile, in a large skillet, heat the vegetable oil until hot; saute the onion and peppers over medium heat until soft, about 5 minutes. Add the beef and saute, stirring constantly, until brown. Remove from the heat and transfer to a 9" X 13" baking dish. Add the pasta and mix.

Preheat the oven to 400 degrees F.

In a medium-sized saucepan, heat the spaghetti sauce, cumin, salt, and black pepper.

Mix the sauce with the pasta, beef, and vegetables; top with the cheese and place in the oven for 1 to 2 minutes, or just until the cheese melts. Serve immediately.