Chisholm Trail Casserole 1 pound wagon wheels or other medium shape pasta 1 pound beef tips, cut into bite-size pieces 2 tablespoons safflower oil 1 small onion, chopped 1 green bell pepper, chopped 1 clove garlic, chopped 1 (14.5 ounce) can pinto beans, drained 1 (14 ounce) can diced tomatoes 1 tablespoon cilantro 1 beef bouillon cube 1 tablespoon black pepper 1/2 cup Cheddar or parmesan cheese, grated 2 teaspoons salt 1 teaspoon Tabasco sauce Cook pasta according to package directions, drain. Meanwhile, brown beef in oil, stirring frequently, for 10 minutes. Remove meat, set aside. Cook onion and green pepper in skillet until onion is translucent. Add garlic and return beef to skillet. Stir in tomatoes, pinto beans and bouillon cube. Simmer until beef is tender. Add meat mixture to cooked pasta. Add cilantro, black pepper, salt, and Tabasco. Simmer for 5 minutes. Transfer to serving dish. Sprinkle with cheese. Makes 6 to 8 servings.