Ingredients
2
slices bacon, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
1
chipotle chili in adobo sauce, from 7-oz can, seeded and chopped
1
teaspoon adobo sauce from can of chipotle chilies
3/4
cup chili sauce
3/4
cup Progresso™ beef flavored broth (from 32-oz carton)
1
can (15 oz) Progresso™ black beans, drained, rinsed
6
cups uncooked mafalda (mini-lasagna noodle) pasta (12 oz)
1
beef boneless top sirloin steak, about 1 inch thick (1 1/2 lb)
1/2
teaspoon garlic pepper
1/2
teaspoon salt
1/4
teaspoon chili powder
1
avocado, peeled, pitted and sliced
2
tablespoons fresh cilantro leaves, if desired
Preparation
Cook bacon in 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chipotle chili and adobo sauce. Cook and stir 1 minute. Stir in chili sauce and broth. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in beans; heat through.
Cook and drain pasta as directed on package.
While pasta is cooking, heat coals or gas grill for direct heat. Sprinkle beef with garlic pepper, salt and chili powder. Grill beef 4 to 6 inches from medium heat 8 to 12 minutes for medium doneness, turning once.
To serve, toss pasta with about 1 cup sauce. Cut beef across grain into thin slices; arrange over pasta mixture. Drizzle and serve with remaining sauce. Garnish with avocado and cilantro.
