Spicy Beefy Pasta
By Yankee Magazine|Jan 25 2007|
Ingredients
Wild West Wagon Train Supper
4 cups wagon wheels (rotelle) pasta
1 lb. Extra-lean ground beef, fresh or frozen
1 large onion (for 1 cup chopped)
1-1/2 tsp. Chili powder, or to taste
1/2 tsp. Garlic powder
16 oz. Jar mild salsa
1 can Cheddar cheese soup
Instructions
Bring 2-1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch
Oven or soup pot. When the water reaches a rapid boil, add the pasta
And cook until tender, 7 minutes. Meanwhile, if the beef is frozen,
Run it under hot water so you can remove any packaging. Place the
Beef on a microwave-safe plate and microwave 3 minutes, uncovered, on
High, to begin defrosting. While the beef defrosts, heat the oil over
Medium heat in an extra-deep, 12-inch nonstick skillet. Peel and
Coarsely chop the onion, adding it to the pan as you chop. Cook until
The onion begins to soften, 2 minutes. Add the beef (fresh or
Partially defrosted) to the skillet and raise the heat to high. Add
The chili powder and garlic powder. Cook, turning and breaking up the
Meat, until it begins to crumble and brown, about 5 to 6 minutes.
Add the salsa and the soup, and stir well to combine. Drain the wagon
Wheels and add them to the skillet. Stir until the pasta is coated
With sauce. Serve at once.
