Easy Cheesy Beef and Bow Ties

In a hurry? Try a 20-minute Mexican bow tie pasta for a fun, quick skillet meal! This warm, cheesy dish is great for quick lunches and dinners. Tender pasta and flavorful salsa come together beautifully for a beef and bow tie pasta you'll make again and again.
Prep 20 Minutes
Total 20 Minutes
Servings 4

Ingredient List

  • 2 1/2 cups uncooked bow-tie (farfalle) pasta (6 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup chopped green onions (8 medium)
  • 1 can (10 3/4 oz) condensed Cheddar cheese soup
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 1/2 cups shredded Cheddar-American cheese blend (6 oz)
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Recipe Continues Below

Preparation

  1. Cook and drain pasta as directed on package.
  2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.
  3. Reserve 2 tablespoons onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.
  4. Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 tablespoons onions.

Expert Tips

  • For an even quicker ground beef and bow tie pasta the day of, cook pasta ahead of time and toss with 1 teaspoon oil in a resealable food-storage plastic bag. Refrigerate until it's time to add it to the skillet.
  • Round out the meal with a light salad. Toss mixed greens with olive oil, fresh lime juice, salt and pepper.
  • Make it your own! Serve with your favorite toppings, like diced avocado, cilantro or hot sauce.

Nutrition

  • 1 1/3 Cups Calories 630 (Calories from Fat 310);  Total Fat 35g (Saturated Fat 17g ,Trans Fat 2g);  Cholesterol 165mg;  Sodium 1650mg;  Potassium 330mg;  Total Carbohydrate 41g (Dietary Fiber 2g ,Sugars 4g);  Protein 39g
  • % Daily Value: Vitamin A 45%;  Vitamin C 0%;  Calcium 30%;  Iron 25%
  • Exchanges: 2 1/2 Starch;  2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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