Pasta Ole!

Pasta Ole!

8 ounces Linguine, Spaghetti, or Thin Spaghetti – uncooked
2 tablespoons vegetable oil
1 medium onion – finely chopped
1/2 red bell pepper – seeded, ribs removed, and julienned
1/2 green bell pepper – seeded, ribs removed, and julienned
1 pound top round steak – cut into thin strips
1/4 teaspoon cumin
1 teaspoon salt
1 29-ounce jar spicy red pasta sauce
1 cup Monterey Jack cheese (4 ounces) – shredded

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sauté over medium heat until wilted, about 5 minutes. Add beef and sauté, stirring constantly, until brown. Remove from heat and transfer to a 9 × 13 × 2-inch baking dish. Add pasta and mix.

In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400ºF for a minute or two, just long enough to melt the cheese.

Serves 8-10