Vegetable Beef Bow Tie Skillet
Meaty and full of veggies. This is all kinds of goodness in one pot! I double the recipe so I have enough for the whole family.
I wish I could take credit for this one, but I got it from a magazine years ago.
- 1 lb ground beef
- 1 cup chopped onion
- 1 can (14-1/2 oz) beef broth
- 1-1/2 cups uncooked bow tie pasta
- 1/2 cup water
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 cup chopped sweet yellow pepper
- 1 cup chopped zucchini
- 2 cups chopped tomatoes
- 1 cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.