Chuckwagon Beef & Pasta Skillet
1 pound ground beef
1 small green bell pepper, chopped
1/2 cup chopped onion
1 (13 3/4 to 14 1/2-ounce) can 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
1.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.
2.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
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