Greek-Style Skillet Supper
1/2 pound lean ground beef
1/2 cup chopped onion
1 can (14 oz) beef broth
1 1/2 cup uncooked penne pasta
1 can (14 oz) diced tomatoes
1 pkg (10 oz) frozen cut green beans
2 tablespoons tomato paste
2 teaspoons dried oregano
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
3/4 cup crumbled feta cheese (divided)
Preparation time: 15 minutes
Cooking time: about 25 minutes
In large non-stick skillet, cook beef and onion on
medium for 6 minutes or until beef is no longer
pink and onion is softened; drain well. Add broth
and bring to boil on medium-high. Stir in pasta.
Return to boil; reduce heat to medium and simmer,
covered, 8 minutes. Stir in tomatoes, green beans,
tomato paste, oregano, cinnamon and garlic
powder. Return to boil. Stir in 1/2 cup feta cheese.
Simmer, uncovered 7 to 10 minutes. Remove from
heat; let stand, covered, 5 minutes for sauce to
thicken slightly. Sprinkle each serving with
remaining cheese.
Makes 4 servings.
Source: Milwaukee Journal Sentinel, Feb 6, 2002