Italian skillet supper

Yield: 4 Servings

Measure 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

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

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