Skillet supper (spagetti~ meat)

Yield: 6 Servings

Measure 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

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

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