Cooking Directions

• Cook the beef, chili powder and cumin in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat.
• Add the broth, picante sauce and tomatoes. Heat to a boil. Stir in the pasta. Reduce the heat to medium and cook for 15 minutes or until done, stirring occasionally. Garnish with sour cream, if desired.

Ingredients

• 1 pound ground beef
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1.75 cups Swanson® Beef Broth
• 1 cup Pace® Picante Sauce
• 1 can  (14.5 ounces) diced tomatoes, undrained
• 1 cup  uncooked rotini (spiral) pasta
• 0.25 cup sour cream (optional)