Ingredients
Scale
- 1 lb lean ground beef
- 1 cup orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 medium red onion, diced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic; sauté for 2-3 minutes until fragrant.
- Add ground beef to the skillet; break apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed.
- Stir in canned diced tomatoes, dried oregano, salt, and pepper. Let simmer on low heat for 10 minutes.
- Increase heat and add 2 cups of water or broth. Once boiling, stir in orzo pasta and cook for 8-10 minutes until al dente.
- In the last few minutes of cooking, add fresh spinach until wilted. Top with crumbled feta before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg