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Cook'n with Betty Crocker 
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Campfire Mesquite Beef & Beans |
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Serves: 4 Print this RecipePrep: 10 min Cook: 25 min For dinner on the run, skip the pasta and wrap up this smoky-tasting stove-top dish in fat-free flour tortillas. For an extra treat, sneak in some fat-free sour cream and a spoonful of salsa 1/2 pound diet-lean or extra-lean ground beef 2 cups water 1/4 cup mesquite-flavored barbecue sauce 1 tablespoon chili powder 2 teaspoons beef bouillon granules 1 1/2 teaspoons ground cumin 1/2 teaspoon onion powder 1 can (15 to 16 ounces) kidney beans, rinsed and drained 2 cups uncooked wagon wheel pasta (rotelle) (4 ounces) 1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven, stirring occasionally, until brown; drain. 2. Stir in remaining ingredients except pasta. Heat to boiling; reduce heat to low. Simmer uncovered 18 minutes, stirring occasionally. 3. Cook and drain pasta as directed on package. Spoon beef mixture over pasta. NUTRITION INFORMATION 1 Serving Calories 355 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 25mg Sodium 840mg Carbohydrate 57g (Dietary Fiber 7g) Protein 23g % DAILY VALUE: Vitamin A 0%; Vitamin C 2%; Calcium 4%; Iron 30% DIET EXCHANGES: 3 Starch, 2 Very Lean Meat, 2 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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