Italian skillet supper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 14½ | ounce | Canned tomatoes; diced, peeled, undrained |
| 16 | ounces | Green giant® pasta accents frozen; vegetables and pasta, garlic seasoning |
| 15½ | ounce | Pinto or kidney beans; drained |
| ½ | teaspoon | Dried italian seasoning |
| ½ | cup | Cheddar cheese; shredded, optional |
Directions
Brown ground beef in large skillet or Dutch oven over medium-high heat; drain. Stir in tomatoes, frozen vegetables with pasta, beans and Italian seasoning. Bring to a boil. Reduce heat to low; simmer uncovered for 8 to 10 minutes or until vegetables and pasta are tender, stirring occasionally.
Sprinkle with cheese. 4 (1-¼ cup) servings.
TIP: One (14-½ or 16 oz.) can whole tomatoes, cut up, can be substituted for diced tomatoes.
Recipe by: Found on MSN Cooking forum Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998