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© Meredith Corporation. All rights reserved. Used with permission.
Cut meat into thin bite-size strips. Sprinkle meat with cumin, salt and black pepper; set aside.
Heat 1 tablespoon oil in a wok or extra-large skillet; heat wok over medium-high heat. Add garlic; cook and stir for 15 seconds. Add half of the meat; cook and stir for 2 to 3 minutes or until slightly pink in center. Remove from wok. Repeat with the remaining 1 tablespoon oil and the remaining meat. Return all of the meat to the wok. Add broth; bring to a boil.
Stir in pasta, bell peppers and green onions; return to boiling. Cook about 3 minutes or until pasta is tender, stirring occasionally. Stir 1/2 cup salsa and, if desired, oregano heat through.
Ladle mixture into shallow soup bowls. If desired, swirl pasta into nests in bowls. Top with additional salsa and, if desired, sprinkle with garlic pepper seasoning.