Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 | Medium-sized onion -- |
| Chopped | |
| 2 | Garlic cloves -- minced |
| 1½ teaspoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 2 | Cans(14oz ea beef broth |
| 1½ cup | Picante sauce |
| 1 | Medium-sized green bell |
| Pepper -- chopped | |
| 1 cup | Rotini -- uncooked |
| ½ | Cup(2oz) |
| Or Monterrey Jack | |
| Shredded cheddar cheese -- |
In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5-7 minutes, or until the beef is cooked and no pink remains; drain the excess liquid. Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.
Recipe By : Heart4Hom
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