Beef Tip Stew over Fusilli
- 1 package (17 oz) refrigerated beef tips with gravy
- 1 package (12 oz) frozen garlic baby pea and mushroom blend
- 1 can (14 1/2 oz) fire-roasted diced tomatoes, undrained
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 2 1/2 cups uncooked fusilli pasta
In a large skillet, combine the beef tips with gravy, vegetable blend, tomatoes, thyme and pepper; heat through. Cook pasta according to package directions; drain. Serve beef mixture over the cooked pasta.