Easy Greek Skillet Dinner recipe

6 servings

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)

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.