Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 354
- Carbohydrate: 39g
- Fat: 13g
- Fiber: 3g
- Protein: 21g
- Sugar: 7g
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