Mediterranean Beef Toss

Submitted by Boomette

"From Taste of Home. Posted for ZWT - Greece. I tried it and the taste is great with all the veggies and spices."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄2 lb lean ground beef
• 4 garlic cloves, minced
• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon pepper
• 3 teaspoons olive oil, divided
• 1 medium red onion, sliced
• 2 medium zucchini, sliced
• 1 medium green pepper, cut into 1-inch pieces
• 1 (28 ounce) can diced tomatoes, undrained
• 1 teaspoon red wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• hot cooked spaghetti (optional)

directions

1. In a nonstick skillet, cook the beef, garlic, 1/4 teaspoon salt and pepper in 1 teaspoon oil over medium heat until meat is no longer pink; drain. Remove and keep warm. In the same skillet, saute onion in remaining oil for 2 minutes. Add zucchini and green pepper; cook and stir for 4-6 minutes or until vegetables are crisp-tender.
2. Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.

Reviews

[Kim H.]

This was excellent. I subbed out green pepper and added thin slices sweet yellow and red baby bells. 1 can of chopped olives. And sprinkled some feta on top.

 

[Ellen McG]

Great easy dish! I tweaked by using two green peppers and only one zucchini, a full pound of ground beef, and instead of pasta we put it on some basmati rice and topped with feta. Delish! Next time I'll probably use a bit more garlic and a pinch more red wine vinegar.

 

[Jen T]

A fast fresh tasting dish. The only change I made was to use a 14oz (400g) can of diced tomatoes with fresh basil with about half a can of water that I rinsed the can with. I aso added in half a diced red pepper as it was looking lonely in the fridge. DH said to not lose this recipe and that is high praise indeed. :) Served over fettucine. Made for NZ/Aus swap May 2011.

 

[breezermom]

This recipe produces a beautiful end result....the colors are fabulous. It is very filling with the pasta....I only had to have 1/2 cup of the sauce and about 1/4 cup of pasta before I was totally full. Plus it is full of things that are good for you. But I'd have to decrease the onion in this, as it seemed to overpower all the other flavors, and I only added 3/4 of the onion. This also makes quite a lot of sauce....but I am going to freeze some of it and turn it into a soup! In the future, I may add mushrooms and olives. Thanks for sharing! Made for Photo Tag!

 

[Annacia]

First let me say that if you leave this on a low burner for 6-7 hrs it morphs into spaghetti sauce. It's very tasty sauce and was very much enjoyed as sauce. With the exception of the zucchini which has to be omitted for DH and using a yellow pepper for the green because it's what was in the fridge the recipe ingredients were as ask. It turned out quite pretty with the yellow and red. We had some things to take care of today around the house so I put it on early and let it cook longer than I had intended. My apologies for the over cooking Boomie but the flavor was great.