Quick and Spicy Beef with Penne

Quick and Spicy Beef with Penne

Campbell's Kitchen 0

"Are you in the mood for Mexican or Italian? Why not have both...this zesty pasta dish will make everyone happy!"

Ingredients 50 m {{adjustedServings}} servings 460 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. Place the penne and cilantro into a large bowl. Add the beef mixture and toss to coat.
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Reviews 4

  1. 4 Ratings


this was good. we added 1/4 cup of cream cheese for a little more flavor (we love cheese)-but we did not need to.


This could be a foundation recipe. As prescribed, it was bland. I did the recipe without changes. The reviewer that added cream cheese, that would be a good call. Maybe I'll try that, with some chili powder, mexican oregano, and diced tomatoes, next time. Could use some shredded cheddar as a topping, too.


Very easy to put together. I added 1 fresh tomato, 1 green pepper, 3 cloves garlic and grated cheddar over the top in the pan. Put lid on for a couple of minutes to melt cheese. Added oregano and cumin as spices. Nice to know if I didn't have these extras I could put together in a snap