All Recipes Best Recipe World Cuisine Recipes European Greek

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: : -

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.

6 servings

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?