1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 teaspoon chili powder 1 teaspoon cumin 2 cans (14 ounce size) beef broth 1 1/2 cup picante sauce 1 can (14.5 ounce size) diced tomatoes 1 medium green bell pepper, chopped 1 cup uncooked rotini pasta 1/2 cup shredded Cheddar or monterey jack cheese
In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.
NOTE: For extra crunch, serve with tortilla chips on the side.