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Fresh Tomato, Beef & Bow Tie Pasta

Published On: Sep 05 2013 08:23:23 AM CDT
Updated On: Sep 05 2013 08:23:43 AM CDT

Fresh Tomato, Beef & Bow Tie Pasta

Total Recipe Time:  25 minutes

Makes 4 servings

Ingredients:

  • 1 pound Ground Beef
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes
  • 3/4 teaspoon salt
  • 1/4teaspoon pepper
  • 1-1/2 cups uncooked bow tie pasta, cooked
  • 2 tablespoons sliced fresh basil
  • 3 tablespoons grated Parmesan cheese

Directions:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Cook's Tip:  Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Nutrition information per serving: 401 calories; 17 g fat (7 g saturated fat; 7 g monounsaturated fat); 115 mg cholesterol; 584 mg sodium; 29.4 g carbohydrate; 2.2 g fiber; 31 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 19.5 mcg selenium; 6.3 mg zincThis recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Skillet Beef & Rice Posole

Cut: Ground Round

Prep Time:  5 minutes

Cook Time:  25 minutes

Ingredients:

  •  1-1/2 pounds ground beef round
  •  2 cups uncooked quick-cooking rice
  •  1/4 cup minced green onions
  •  1 can (15 ounces) black beans, rinsed, drained
  •  1 can (about 15 ounces) hominy or corn, drained
  •  1-3/4 cups water
  •  1 can (10 ounces) original diced tomatoes and green chilies, undrained
  •  1/2 teaspoon ground turmeric
  •  1-1/2 cups finely shredded Mexican cheese blend

Directions:

  1. Brown ground beef in deep 12-inch nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
  2. Add rice and green onions; cook and stir 5 minutes. Stir in beans, hominy, water, tomatoes and turmeric; bring to a boil. Cover and remove from heat; let stand 5 minutes. Sprinkle with cheese. Makes 6 servings.

Recipe Tips:

  • Recipe from Mary Lou Cook, Oregon. Finalist recipe in 2003 National Beef Cook-Off.

Nutrition information per serving: 571 calories; 38 g protein; 51 g carbohydrate; 23 g fat; 619 mg sodium; 84 mg cholesterol; 7.7 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.5 mg iron; 7.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc

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