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Saturday, May 7, 2011

Greek Style Skillet Supper

I had made this several years ago from a McCormick recipe card and thought it was simple and tasty.  When I looked for the recipe on the McCormick website today, they had increased the amount of beef and the number of servings.

Prep Time: 5 minutes           Cook Time: 25 minutes

½-1* pound ground beef
½ cup chopped onion
2 teaspoons oregano leaves
1 teaspoon cinnamon
½ teaspoon garlic powder
1 can (14½ ounces) reduced sodium beef or chicken broth
1 can (14½ ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1½ cups uncooked penne pasta
1½ cups frozen cut green beans, thawed
¾ cup crumbled feta cheese, divided

1. Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.

2. Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in green beans and 1/2 cup of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.

3. Sprinkle with remaining 1/4 cup feta cheese. Cover. Let stand 5 minutes.

*Makes 4-6 servings.

* ½ pound for 4 servings, 1 pound for 6 servings.

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