Easy Greek Skillet Dinner

Yield

6 servings

10

30

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

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.

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.

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.

Calories: 354 kcal

Carbohydrates: 39.3 g

Cholesterol: 50 mg

Fat: 13.3 g

Fiber: 3.2 g

Protein: 20.8 g

Sodium: 787 mg