Serves 8 to 10
8 oz. Linguine, Spaghetti or Thin Spaghetti, uncooked
2 tbsp. vegetable oil
1 medium onion, finely chopped
1/2 red bell pepper, seeded, ribs removed, and julienned
1/2 green bell pepper, seeded, ribs removed, and julienned
1 pound thinly sliced top round steak, cut into thin strips
1/4 tsp. cumin
1 tsp. salt
1 29-oz. jar spicy red pasta sauce
1 cup (4 oz.) Monterey Jack cheese, shredded
Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and saute over medium heat until wilted, about 5 minutes. Add beef and saute, stirring constantly, until brown. Remove from heat and transfer to a 9 x 13 x 2-inch baking dish. Add pasta and mix.
In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400-o F for a minute or two, just long enough to melt the cheese.