Tag Archives: Main Dishes

Vegetable Beef Bow Tie Skillet Recipe

I made this last night and it turned out really well. It was a nice light supper and the whole family liked it. Here is the recipe as it appeared in the cookbook.

1 pound ground beef

1 cup chopped onion

1 can (14 ½ ounces) beef broth

1 ½ cups uncooked bow tie pasta

½ cup water

1 teaspoon Italian seasoning

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon pepper

1 cup chopped sweet yellow pepper

1 cup chopped zucchini

2 cups chopped tomatoes

1 cup (4 ounces) 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.

I modified the recipe slightly. My son likes peppers better cooked and my daughter prefers tomatoes cooked.

So I added the peppers with the beef and onion and added the tomatoes with the zucchini to give both a little extra time to cook. I also used a little extra zucchini and a little less tomato because that’s what I had on hand.

The recipe comes from the small Farmers Market Cookbook.

Recipes provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.

Mexican Beef and Pasta Recipe

I tried a new recipe last night. Here’s the recipe as it appeared in the April/May 2011 edition of Healthy Cooking.

3 cups whole wheat spiral pasta

1 pound lean ground beef (90% lean)

1 small onion, chopped

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

1 can (15 oz.) black beans, rinsed and drained

1 cup frozen corn, thawed

1 cup chunky salsa

1 can (4 oz.) chopped green chilies

1 can (2 ¼ oz.) sliced ripe olives, drained

3 tablespoons taco seasoning

½ cup reduced-fat sour cream (optional)

Crushed tortilla chips (optional)

 

Cook pasta according to package directions; drain. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with sour cream and chips if desired.

I didn’t have a can of green chilies so I used 1 can of tomatoes with jalapeño peppers added in place of one of the cans of diced tomatoes. I also added a little extra corn (on purpose) and extra olives (I should have paid more attention to the size of the can in the recipe).

It was very easy to make and the entire family gave it a thumbs up. I will be adding this recipe to my list of possible quick meals especially since I already keep all the ingredients except for spiral pasta and canned chilies around most of the time.

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.