Best Mediterranean Beef Toss Recipes

MEDITERRANEAN BEEF TOSS

Mediterranean Beef Toss image

This is a great way to use ground beef, and I often double the recipe because it's so easy. Whenever I make this dish, I receive so many compliments.-Phyllis Stewart, Goodwood, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 pound 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 can (28 ounces) diced tomatoes, undrained
1 teaspoon red wine vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
Hot cooked spaghetti, optional

Steps:

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., Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add beef mixture; heat through. Serve over spaghetti if desired.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 739mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

MEDITERRANEAN BEEF TOSS

Mediterranean Beef Toss image

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

Provided by Boomette

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.
Stir in the tomatoes, vinegar, basil, thyme and remaining salt. Add the beef mixture; heat through. Serve over the spaghetti if desired.

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