Barbecue Beef And Bow-Tie Dinner

Total time 30 minutes
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  • 1 lb lean at least 80% ground beef
  • 1 medium red bell pepper chopped (1 cup)
  • cups uncooked mini bow-tie tripolini pasta (5 oz)
  • cups beef broth from 32-oz carton
  • ½ cup barbecue sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup frozen whole kernel corn thawed
  • cups shredded Cheddar cheese 6 oz


  • In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  • Add bell pepper; cook and stir 1 minute.
  • Stir in pasta, broth, barbecue sauce, salt and pepper.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook 15 minutes, stirring occasionally, until pasta is tender.
  • Stir in corn and 1 cup of the cheese.
  • Top with remaining ½ cup cheese.
  • Cover; cook 3 to 4 minutes longer or until corn is hot and cheese is melted.

Notes / Tips / Wine Advice:


Buy a block of Cheddar cheese when it’s on sale; shred and store, tightly sealed, in the freezer. It will be handy whenever you need it for a recipe.