easy greek skillet dinner

easy greek skillet dinner
  • 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)


  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.

03/26/2017
easy greek skillet dinner, Pasta recipe PT10M PT2H 6 435 calories

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