• 2 Tbsp H‑E‑B Canola Oil with Garlic Flavor
• 1 1/4 cup red onion, finely chopped
• 1 1/4 Lb lean ground beef
• 1 Tbsp Adams Reserve Ranchero Seasoning
• 12 Oz mild or medium pico de gallo
• 8 Oz Texas Brew El Chili Catrin Sauce
• 2 cup chicken broth
• 8 Oz penne pasta
• 1/4 cup fresh cilantro, finely chopped

1. Heat a large skillet over medium high heat.
2. Add garlic oil and onions.
3. Cook 5 to 6 minutes until onions become softened.
4. Add ground beef, breaking up beef with a spoon then add in seasoning.
5. Brown beef well, about 8 minutes.
6. Add pico de gallo, chile catrin sauce and chicken broth to pan.
7. Stir and bring to a simmer.
8. Add pasta and cover, reduce heat to low and simmer for 12 minutes.
9. Remove lid and simmer a few minutes until pasta is cooked to desired tenderness and liquid has been absorbed.
10. Remove from heat and stir fresh cilantro through pasta.
11. Serve immediately.

Original Recipe at: https://www.heb.com/recipe/recipe-item/one-pot-picadillo-pasta/1398826723370