Easy Greek Skillet Dinner recipe

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Ingredients

½ 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 ½ tablespoons dried oregano leaves
salt and pepper
1 (10.75 ounce) can condensed tomato soup, plus
1 (10.75 ounce) can water
1 ounce crumbled feta cheese

Nutrition Info

354.3 calories
carbohydrate: 39.3 g
cholesterol: 50 mg
fat: 13.3 g
fiber: 3.2 g
protein: 20.8 g
saturatedFat: 5.2 g
servingSize: -
sodium: 787.1 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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?

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