Chuckwagon Beef and Pasta Skillet
Source: Cattlemen's Beef Board
Makes 4 servings

1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1 1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/2 cup 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 beef up into 3/4-inch crumbles. Pour off drippings.

Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender.

Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese.