Beefy Greek Skillet Recipe

Recipe By The Spruce Eats

This simple one dish recipe uses orzo pasta, tomatoes, ground beef, and feta cheese for a delicious greek inspired meal. We always use fresh rosemary in this, because dried rosemary is just a bunch of little needles. If you can't find fresh rosemary, just omit it; this recipe will still have plenty of flavor. You can use any other type of pasta you'd like, even elbow macaroni. Just make sure you keep testing the pasta as the recipe cooks to make sure it doesn't overcook.

4.4
11 Rating -
Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Beefy Greek Skillet
plan
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ingredients serve

Ingredients for Beefy Greek Skillet Recipe

  • 1/5 pound Ground Beef
  • 1/5 Onion
  • 0.60 Cloves Garlic
  • 1/5 Green Bell Pepper
  • 1/5 cup Orzo Pasta
  • 1/5 can Diced Tomatoes
  • 1/5 can Tomato paste
  • 0.40 cup Water
  • 1/5 teaspoon Minced fresh rosemary leaves
  • 1/10 teaspoon Dried Oregano Leaves
  • 1/10 teaspoon Cinnamon
  • 1/10 teaspoon Salt
  • 1/50 teaspoon Pepper
  • 1/5 cup Crumbled Feta Cheese
  • 1/10 cup Sliced Olives
  • 0.15 cup Sour cream
  • 0.40 teaspoon Chopped fresh rosemary leaves
Nutrition
value
388
calories per serving
19 g Fat31 g Protein40 g Carbs6 g FiberOther

Current Totals

  • Fat
    19g
  • Protein
    31g
  • Carbs
    40g
  • Fiber
    6g

MacroNutrients

  • Carbs
    40g
  • Protein
    31g
  • Fiber
    6g

Fats

  • Fat
    19g

Vitamins & Minerals

  • Calcium
    226mg
  • Iron
    5mg
  • Vitamin A
    312mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    78mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    47mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    1mg
  • Phosphorus
    377mg
  • Selenium
    19mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats