Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground beef* |
1 cup | Chopped onion |
2 \N | Cloves garlic -- crushed |
1 teaspoon | Salt |
½ teaspoon | Pepper |
2 tablespoons | Olive oil |
3 cans | Beef broth -- 10 oz each |
2 \N | Soup cans water |
1½ teaspoon | Herb seasoning |
16 ounces | Undrained tomatoes |
15¼ ounce | Kidney beans |
1½ cup | Thinly sliced carrots |
1 cup | Small seashell macaroni |
2 cups | Sliced zucchini |
\N \N | Grated parmesan |
*cut in 1 in. cubes Mix beef; onion; garlic, salt and pepper in large saucepan. Add oil and stir to coat meat. Bake at 400 for 30 min or until brown- stir occasionally. Turn to 350 and add beef broth, water and herb seasoning. Cover and cook 1 hr. Or until tender. Stir in tomatoes, kidney beans, carrots and macaroni. Place zucchini on to and cover. Bake 30 to 40 min. Serve with cheese. - CULINARY BOOK Recipe By :
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