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Southwestern Noodle Bowl

Makes: 8 servings
Start to Finish 30 mins
Southwestern Noodle Bowl
Ingredients
  • 1 1/2  pounds  beef flank steak or beef top round steak, cut into bite-size strips
  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 2  tablespoons  cooking oil
  • 2  cloves garlic, minced
  • 2 14  ounce can  lower-sodium beef broth
  • 1 14  ounce can  reduced-sodium chicken broth
  • 6  ounces  dried angel hair pasta
  • 2  medium red or yellow sweet peppers, chopped
  • 6  green onions, trimmed, cut in 1-inch bias slices
  • 1/2  cup  refrigerated hot-style salsa
  • 1/4  cup  snipped fresh oregano
  •  Refrigerated salsa
  •  Purchased pepper seasoning blend (optional)
Directions

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.

3.

Nutrition Facts (Southwestern Noodle Bowl)
  • Servings Per Recipe 8,
  • cal. (kcal) 260,
  • Fat, total (g) 9,
  • chol. (mg) 28,
  • sat. fat (g) 2,
  • carb. (g) 21,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 24,
  • vit. A (IU) 1118,
  • vit. C (mg) 41,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 616,
  • Potassium (mg) 542,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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