1 pound ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
1 cup Pace® Picante Sauce
1 can (14.5 ounces) diced tomato es, undrained
1 cup uncooked corkscrew-shaped pasta
- Cook the beef, chili powder and cumin in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
- Add the broth, picante sauce and tomatoes. Heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 15 minutes or until done, stirring occasionally. Garnish with sour cre
by epohMay 9, 2011 at 8:03 PMSounds super easy!