From:Codie Walker
1 lb. ground beef
2 cans (14 1/2 oz ea) beef broth
1 pkg (16 oz) frozen pasta with broccoli, corn, and carrots in garlic-seasoned sauce
1 1/2 c. tomato juice
1 can (14 1/2 oz) diced tomatoes, undrained
2 tsp Italian seasoning
1/4 c. shredded parmesan cheese, optional
In lg. saucepan, cook beef over med heat until no longer pink, drain. Add broth, frozen pasta with vegetable, tomatoes, and Italian Seasoning, bring to a boil. Reduce heat, cover and simmer for 10 min or til veggies are tender. Serve with parmesan if desired.
No comments:
Post a Comment