Greek Skillet Supper

Ingredients 1/2 pound green beans 1/2 pound extra-lean ground beef 1/2 cup chopped onion 2 cups beef broth 1/2 pound uncooked cavatappi pasta 1-3/4 cup canned Italian diced tomatoes 1 tablespoon tomato paste 2 tablespoons dried oregano leaves 1/2 teaspoon cinnamon 1 teaspoon garlic powder 3/4 cup Feta cheese

Directions

Wash the green beans and trim; snap each bean in half and set aside.

In a large skillet coated with DuPont™ Teflon® non-stick, brown the beef and the onions over medium heat. If there is any fat, drain from the pan, leaving the beef and onions. Add the broth and bring to a boil, add the pasta and return to a boil, and then turn the heat to simmer, cooking the pasta covered for 8 minutes.

 Stir in the tomatoes, green beans, tomato paste, oregano, cinnamon, and garlic powder.  Return to a boil and then simmer uncovered, adding half of the Feta cheese and cooking about 20 minutes or just to thicken slightly. Sprinkle with remaining cheese and serve.