BBQ Beef Pasta in Lodge® Cast Iron Dutch Oven

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So mom joined me for a surprise visit at our Cumberlachia Farmstead.  So of course we are going to do a cooking video together.  She had so much fun exploring the land and also helping us cut down some small brush and trees and even taking a walk down the mountain side to our creek.

We decided just to throw some things together and make our own recipe.  Something hardy and filling after a long day working on the land.  Well we accomplished just that, and I must say, it was delicious as well.  So give our concoction a try and let us know what you think.  Love y’all and stay safe.

Ingredients:

• • 2 lbs. ground beef
  • 2 red bell peppers – diced
  • 1 medium onion – diced
  • 1 teaspoon salt
  • 1 tablespoon paprika

• 2 tablespoons apple cider vinegar
• 2 1/2 cups beef broth
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 4 cloves garlic minced
• 1 cup corn
• 1 can Pinto Beans
• 1 lb. box Rotini Pasta (uncooked)
• 1 cup grated cheddar cheese

1. Cook the ground beef until done and drain the fat.
2. Add the peppers and onion and cook until softened.
3. Now add the salt, paprika, vinegar, beef broth, ketchup, brown sugar and garlic and stir well.
4. Cook the mixture 2-3 minutes then add in the corn and pinto beans along with the pasta.
5. You may need to add more stock to just cover the pasta.
6. Cook 12-15 minutes, stirring every few minutes to assure all pasta is submerged.
7. Once pasta is cooked to your taste, remove from heat and add the cheese.
8. Stir well to combine and let sit a minute or two to melt the cheese.
9. Stir again and serve.