Cincinnati Skillet

READY IN: 32mins
Recipe by ratherbeswimmin

From Gooseberry Patch Meals in Minutes.

Top Review by Paris D

This was good. I used only 1/2 the meat because I wanted to cut down on the fat content, but that was a mistake. It was a bit bland without the full amount of beef, so I'll use the full amount next time. We used a large onion (chopped) instead of a jar of onions. I'll omit the cinnamon next time because I don't like the cinnamon flavor with this type of dish. Also, in place of the can of diced tomatoes, we used 1/2 pint of cherry tomatoes (diced) and 1 medium tomato (diced). Because we didn't have liquid from a can of diced tomatoes, we added a splash of fat-free chicken broth. We added green beans (snapped in half) and fresh basil (3/4 cup chopped). Finally, we served it with freshly-grated Parmesan cheese. It still needed salt. Definitely don't reduce the amount of ground beef!!!

Ingredients Nutrition


  1. In a large skillet over medium-high heat, brown the ground beef with garlic.
  2. Stir in the tomato sauce, tomatoes, cumin, oregano, and cinnamon.
  3. Add the remaining vegetables; stir to mix well.
  4. Bring to a boil; lower heat, cover, and simmer for about 10-12 minutes or until zucchini and squash are tender.
  5. To serve: spoon mixture over couscous.
  6. **Can substitute cooked spaghetti for the couscous, if prefered.

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