| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Italian | Vegetables, Italian, Soups & ste | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean ground beef* |
| 1 | c | Chopped onion |
| 2 | Cloves garlic — crushed | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Olive oil |
| 3 | cn | Beef broth — 10 oz each |
| 2 | Soup cans water | |
| 1 1/2 | ts | Herb seasoning |
| 16 | oz | Undrained tomatoes |
| 15 1/4 | oz | Kidney beans |
| 1 1/2 | c | Thinly sliced carrots |
| 1 | c | Small seashell macaroni |
| 2 | c | Sliced zucchini |
| Grated parmesan |
INSTRUCTIONS
*cut in 1 in. cubes Mix beef; onion; garlic, salt and pepper in large saucepan. Add oil and stir to coat meat. Bake at 400 for 30 min or until brown- stir occasionally. Turn to 350 and add beef broth, water and herb seasoning. Cover and cook 1 hr. Or until tender. Stir in tomatoes, kidney beans, carrots and macaroni. Place zucchini on to and cover. Bake 30 to 40 min. Serve with cheese. - CULINARY BOOK Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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