Chuckwagon Beef & Pasta Skillet

l lb. lean ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 can (13-3/4 to 14-1/2 oz.) ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta or Rotini pasta
1 cup prepared hickory-flavored barbecue sauce
1/4 cup water
1/2 cup (2 oz.) finely shredded Cheddar or Colby cheese

Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes, or until beef is not pink, breaking up into 3/4-inch crumbles. Drain well. Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover and continue cooking 5 to 7 minutes, or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving.

Tips:
There are several fun pasta shapes available at your local grocer.

Especially for the kids- Ask mom or dad to cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Especially for the kids- Have mom or dad chop the onion and green bell pepper. Or substitute 1 teaspoon of onion powder for the chopped onion.

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