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Ingredients
| onions: 6 |
| salsa: 0.25 oz |
| fresh oregano (ground): 1/4 cup |
| beef flank: 1.5 lbs |
| ground cumin: 1 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| olive oil: 2 Tbl |
| garlic: 2 cloves |
| soup - beef broth: 1 lb |
| chicken broth: 14 oz |
| pasta (capelli d'angelo): 6 oz |
| sweet yellow peppers: 2 whole peppers |
Southwestern Noodle Bowl
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
2. Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,
until pasta is tender. Stir in the 1.2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix. Makes 8 servings.