Chuckwagon Beef & Pasta Skillet

• 1 lb lean ground beef
• 1 small green bell pepper, chopped
• 1/2 cup onion, chopped
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 1 1/2 cups uncooked wagon wheel macaroni or 1 1/2 cups rotini pasta
• 1 cup prepared hickory flavored barbecue sauce
• 1/4 cup water
• 1/2 cup cheddar cheese or 1/2 cup colby cheese, finely shredded

1. In large nonstick skillet, brown ground beef, bell pepper and onion over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 3/4-inch crumbles.
2. Pour off drippings.
3. Stir in broth, pasta, barbecue sauce and water; bring to a boil.
4. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender.
5. Uncover skillet; continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally.
6. Sprinkle with cheese before serving.

lean ground beef, green bell pepper, onion, readytoserve beef broth, uncooked wagon wheel macaroni, barbecue sauce, water, cheddar cheese

Taken from www.food.com/recipe/chuckwagon-beef-pasta-skillet-21536 (may not work)