Greek-Style Skillet Supper

Contributed by Lisa Garlock

Ingredients:

½ lb. ground beef
½ cup chopped onion
1 can (14 ½ oz) beef broth
1 ½ cups penne pasta, uncooked
1 can (14 ½ oz) diced tomatoes (I drain the liquid, to avoid the dish being too "juicy" at the end.)
1 ½ cups frozen cut green beans (if you don't have frozen, canned is fine)
2 tbsp tomato paste
2 tsp oregano leaves
½ tsp ground cinnamon
½ tsp garlic powder
¾ cup crumbled feta cheese



Directions:

-In skillet, brown beef with onion over medium-high heat
-Drain fat
-Add broth; bring to boil
-Stir in pasta
-Return to boil and simmer, covered, 8 minutes
-Stir in remaining ingredients except cheese
-Return to boil
-Stir in ½ cup feta cheese
-Simmer, uncovered for 7-10 minutes until sauce thickens slightly
-Sprinkle with remaining feta cheese


Notes:

Makes 4 servings