Ingredients
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½ pound dried elbow macaroni
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1 pound lean ground beef
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2 cloves garlic, pressed or minced
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2 medium carrots, quartered lengthwise and sliced
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1 large zucchini, quartered lengthwise and sliced
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1 ½ tablespoons dried oregano leaves
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salt and pepper
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1 (10.75 ounce) can condensed tomato soup, plus
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1 (10.75 ounce) can water
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1 ounce crumbled feta cheese
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
354 | Calories |
13g | Fat |
39g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 354 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 5g | 26% |
Cholesterol 50mg | 17% |
Sodium 787mg | 34% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 21g | 42% |
Vitamin C 38mg | 42% |
Calcium 78mg | 6% |
Iron 4mg | 21% |
Potassium 573mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.