WHEELY GOOD BEEF AND PASTA


12 oz. bag wheel-shaped pasta
1 lb. beef, cut into bite-size pieces
2 Tbsp. oil
1 small onion, chopped
1 green pepper, chopped
1/2 tsp. minced garlic in water
15.5 oz. can pinto beans, drained
28 oz. can diced tomatoes
2 tsp. powdered beef bouillon
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
fresh-grated Parmesan cheese


Cook pasta according to manufacturer's directions. Drain and set aside.

In a large, nonstick skillet, brown the beef in the oil, stirring frequently, for about 10 minutes. Remove meat from skillet and set aside. cook the onion and green pepper until the onion becomes translucent. Add garlic and return the beef to the skillet. Stir in the tomatoes, pinto beans, and bouillon. Simmer on low about 30 minutes.

Add cooked pasta to the meat mixture. (If you can't fit the pasta in the nonstick skillet, put the pasta back in the cooking pot and add the meat to the pasta). Add the pepper, salt, and Tabasco sauce. Stir to mix, and heat on low if needed for a few minutes. Place on individual serving plates, and top with the fresh Parmesan. Serve immediately.