Fresh Tomato, Beef & Bow Tie Pasta

Fresh Tomato, Beef & Bow Tie Pasta

Total Recipe Time:  25 minutes

Makes 4 servings


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


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. 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 zinc This 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


 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


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. 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