Easy Greek Skillet Dinner

Ingredients

• 2 medium carrots sliced quartered
• 10.8 ounce all natural tomato soup canned
• 0.5 pound elbow macaroni dried
• 2 cloves garlic minced pressed
• 1 pound ground beef lean
• 1.5 tablespoons oregano dried
• 6 servings salt and pepper 
• 10.8 ounce water canned
• 1 large zucchini sliced quartered

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
2. Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
3. When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes.
4. Serve with crumbled feta cheese on top, if desired.