Easy Greek Skillet Dinner |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a delicious and easy one-dish dinner with a Greek flair. It's also well-balanced and light - and my kids love it. What more could you want? Ingredients:
1/2 pound dried elbow macaroni |
1 pound lean ground beef |
2 cloves garlic, pressed or minced |
2 medium carrots, quartered lengthwise and sliced |
1 large zucchini, quartered lengthwise and sliced |
1 1/2 tablespoons dried oregano leaves |
salt and pepper |
1 (10.75 ounce) can condensed tomato soup, plus |
1 (10.75 ounce) can water |
crumbled feta cheese (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.
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