Heat oil in 12-inch skillet or Dutch oven over medium-high heat until hot. Add beef strips; cook and stir 3-5 minutes or until browned. Add all remaining ingredients except rotini; mix well. Bring to a boil. Add rotini. Reduce heat to medium; cook uncovered 10-15 minutes or until rotini is tender, stirring occasionally.

TIP: One 14-1/2-OZ or 16-OZ can whole tomatoes, cut up, can be substituted for the diced tomatoes. CALORIES: 390 SODIUM: 860MG CHOLESTEROL: 80MG FAT: 11G CARBOHYDRATE: 39G SAT: 3G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey

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