1 lb. beef cubed steaks
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 cans (14-1/2 oz.) chili-seasoned diced tomatoes, undrained
1-1/2 cups uncooked rotini (spiral) pasta
1/2 cup water
1/2 cup shredded Cheddar cheese
Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes.
Stir tomatoes, pasta, and water into beef. Bring to a boil; reduce heat to low and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving. Serves 4.