1 pound lean ground beef
1 medium onion, finely chopped (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 cups Pace® Picante Sauce
1/2 cup water
1 package (16 ounces) penne pasta, cooked and drained
3 tablespoons chopped fresh cilantro leaves
- Cook the beef, onion and carrots in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 15 minutes, stirring occasionally, adding the water if needed until desired consistency.
- Place the penne and cilantro into a large bowl. Add the beef mixture and toss to coat.