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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Our home economists modified Penny Auclair's recipe to use up extra cooked ground beef. âI tried this when I was going to school full-time and wanted something quick, foolproof and delicious,â writes the Amesbury, Massachusetts cook. âMy family loves it.â TIP: âFor a change, use chicken breasts and chicken gravy instead of ground beef and beef gravy,â Penny recommends. Ingredients:
8 ounces uncooked spaghetti |
1/2 pound cooked lean ground beef (90% lean) |
1 package (16 ounces) frozen stir-fry vegetable blend, thawed |
1 jar (12 ounces) home-style beef gravy |
1/4 teaspoon reduced-sodium soy sauce |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat for 2-3 minutes or until heated through. Add the vegetables, gravy, soy sauce, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are crisp-tender. Drain spaghetti; stir into beef mixture. Yield: 6 servings.
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