Skillet supper (spagetti, meat)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | GROUND CHUCK |
| 14½ | ounce | CAN WHOLE TOMATOES, CHOPPED |
| 6 | ounces | CAN, TOMATO PASTE |
| 1 | teaspoon | DRIED ITALIAN SEASONING |
| ¼ | teaspoon | SALT |
| ¼ | teaspoon | GARLIC POWDER |
| 6 | ounces | UNCOOKED, BROKEN, SPAGHETTI |
| 2 | tablespoons | PARMESAN CHEESE, GRATED |
Directions
COOK MEAT IN A LARGE SKILLET OVER MEDIUM HEAT UNTIL BROWNED, STIRING TO CRUMBLE MEAT. DRAIN IN COLLANDER; PAT DRY WITH PAPER TOWELING. WIPE DRIPPINGS FROM SKILLET. ADD TOMATOES, TOMATO PASTE, SALT, SEASONING, WATER AND GARLIC POWDER TO SKILLET; BRING TO A BOIL, ADD SPAGHETTI; COVER REDUCE HEAT TO LOW AND SIMMER FOR ABOUT 25 MINUTES. ADD MEAT; COOK UNTIL THOROUGHLY HEATED STIRRING OCCASIONALLY. SPRINKLE WITH CHEESE. PROTEIN 19½ / FAT 11½ / CARBOHYDRATE 30⅒ / CHOLESTEROL 46 IRON 3⅖ / SODIUM 189 / CALCIUM 76