Zesty Beef With Bow Ties Recipes

VEGETABLE BEEF BOW TIE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the broth, pasta, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.

BOW TIE BEEF SKILLET

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

EASY CHEESY BEEF AND BOW TIES

Steps:

• Cook pasta according to package directions,drain and set aside.
• While pasta is cooking,in a nonstick skillet over medium heat,add ground beef and sprinkle with seasoned salt and garlic powder cook until meat is no longer pink.
• Drain and return to skillet.
• Take 2 tablespoons of onions and set aside for garnish;add remaining onions,soup,and salsa into beef, and bring to a boil.
• Reduce heat to medium low and cook for 5 minutes.
• Stir in the pasta,red pepper flakes and oregano and cook for 5 minutes, or until heated through,stirring occasionally.
• Sprinkle with cheese, cook until just melted and sprinkle with remaining onion.
• Sprinkle with reserved onion( I just added the onion to each serving,and also sprinkled extra cheese on each serving.).

BOW-TIE PASTA WITH BEEF AND TOMATOES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook frozen stir-fry vegetables in oil 3 minutes, stirring frequently. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until no longer pink.
• Stir in tomatoes, garlic salt and pepper. Cook 2 to 3 minutes, stirring frequently and breaking up tomatoes slightly with spoon, until mixture is hot. Stir in pasta. Cook 1 to 2 minutes, stirring constantly, until pasta is well coated and hot. Garnish with basil. Serve with cheese.

BEEF WITH BOW-TIE PASTA

Steps:

• Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
• Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth; cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
• Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
• Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

ZESTY BEEF WITH BOW TIES

Steps:

• 1. Trim fat from sirloin. Cut beef across the grain into bite size cubes.
• 2. Heat olive oil over medium heat. Saute onions until fragrant and crisp-tender.
• 3. Add remaining olive oil to skillet. Add sirloin. Cook over medium heat, stirring frequently until meat is no longer pink.
• 4. Return onions. Stir in remaining 1 cup of beef broth and crushed tomatoes. Simmer 10 minutes.
• 5. Stir in cooked pasta.
• 6. Plate, sprinkle with fresh basil, sun dried tomatoes, and Parmesan cheese. Serve.