Mexican Beef &
Pasta
From Virtual Vittles
8 Ounces top round
steak, cut into thin strips
½ Pound spiral
pasta
½Green bell
pepper julienne
½ Red bell
pepper, julienne
1 Small onion, sliced
2-3 Cloves garlic,
sliced
3 Ripe plum tomatoes,
chopped
1 Tablespoon olive
oil
2 Tablespoons fresh
Italian parsley, chopped
1½ Tablespoons
fresh cilantro, chopped
3 Tablespoons dry
red wine
2 Tablespoons fresh
chopped basil
1 Teaspoon chopped
jalapeno pepper
½ Teaspoon
oregano
Salt and freshly ground
black pepper
Cheese
1.
Bring a large pot of water to a rapid boil.
2.
Add the pasta and stir.
3.
Cook for 10-12 minutes or until tender.
4.
In a large skillet, heat the olive oil.
5.
Add the green bell pepper, red bell pepper, onion, garlic and tomatoes.
6.
Sauté until limp.
7.
Add the beef, parsley, cilantro, basil, oregano, jalapeno pepper, salt
and black
pepper.
8.
Sauté until the beef browns.
9.
Add the wine and heat through for a few minutes.
10.
Drain the pasta and return it to the pot.
11.
Add the beef and vegetables and toss to blend.
12.
Serve and garnish with your favorite cheese.
