Have you ever seen old western movies where people would cook in their chuck wagons using their cast iron pots? That's exactly what came to mind when I saw this recipe from the Aug/Sept issue of Betty Crocker magazine. I don't know, it sounded rugged and rustic to me - like something a person from the old wild west would eat.
|Chuck wagon cooking. Source|
The little "cowgirl" in me kicked in so I decided to whip up this dish. It is hearty, rich, and delicious. Easy to make, too. The only thing that's missing is a lasso. ;-)
What you need:
- 1 lb ground beef
- 1 cup chopped red bell pepper
- 1 1/2 cups uncooked farfalle pasta
- 2 1/2 cups beef broth
- 1/2 cup barbecue sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen corn kernels, thawed
- 1 1/2 cups shredded Cheddar cheese
What to do:
In a skillet, cook beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until cooked. Drain the fat and return the meat to the skillet.
Add bell pepper, cook and stir for 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover, cook 15 minutes, stirring occasionally until pasta is tender.
Stir in corn and 1 cup of the cheese. Top with the remaining 1/2 cup of cheese. Cover and cook for about 4 more minutes, until the corn is hot and cheese is melted.
Tips, Tricks and Tweaks:
1. Use your favorite barbecue sauce for this recipe.
2. It is better to buy a block of Cheddar cheese when it is on sale, then store it tightly sealed in the freezer. It will be handy whenever you need it for a recipe.
3. You can also use microwaved corn for this dish.
4. Farfalle (bow-tie) can be substituted with any kind of pasta you prefer.