Mediterranean Beef Toss
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
This is a great way to use ground beef, and I often double the recipe because it's so easy. Whenever I make this dish, I receive so many compliments.—Phyllis Stewart, Goodwood, Ontario
Ingredients
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1/2 pound lean ground beef
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4 garlic cloves, minced
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3/4 teaspoon salt, divided
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1/4 teaspoon pepper
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3 teaspoons olive oil, divided
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1 medium red onion, sliced
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2 medium zucchini, sliced
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1 medium green pepper, cut into 1-inch pieces
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1 can (28 ounces) diced tomatoes, undrained
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1 teaspoon red wine vinegar
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1 teaspoon dried basil
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1 teaspoon dried thyme
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Hot cooked spaghetti, optional
Directions
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1.
In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
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2.
Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add beef mixture; heat through. Serve over spaghetti if desired.
Nutrition Facts
1-1/2 cups: 204 calories, 9g fat (3g saturated fat), 21mg cholesterol, 739mg sodium, 18g carbohydrate (0 sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
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