Southwest Steak and Pasta
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An exciting, spicy way to enjoy steak and peppers in the Old Southwest tradition!
What You'll Need:
- 1/2 pound (8 ounces) linguine or other long pasta shape
- 2 tablespoons vegetable oil
- 1 medium-sized onion, finely chopped (about 1-1/2 cups)
- 1/2 of a red bell pepper, cut into thin strips
- 1/2 of a green bell pepper, cut into thin strips
- 1 pound top round steak, thinly sliced, then cut into thin strips
- 1 jar (25 to 29 ounces) spaghetti sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese
What To Do:
In a large pot of boiling salted water, cook the pasta until tender; drain and set aside.
Meanwhile, in a large skillet, heat the vegetable oil until hot; saute the onion and peppers over medium heat until soft, about 5 minutes. Add the beef and saute, stirring constantly, until brown. Remove from the heat and transfer to a 9" X 13" baking dish. Add the pasta and mix.
Preheat the oven to 400 degrees F.
In a medium-sized saucepan, heat the spaghetti sauce, cumin, salt, and black pepper.
Mix the sauce with the pasta, beef, and vegetables; top with the cheese and place in the oven for 1 to 2 minutes, or just until the cheese melts. Serve immediately.
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