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Greek Beef and Orzo

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By Betty Crocker Kitchens
Updated May 9, 2005
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The coolness of the yogurt nicely complements the spiciness in this Mediterranean dish.

Greek Beef and Orzo

  • Prep Time 5 min
  • Total 23 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 pound lean ground beef
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1 medium celery stalk, sliced (1/2 cup)
  • 1/2 cup uncooked orzo or rosamarina pasta
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/2 cup plain low-fat yogurt

Instructions

  • Step 
    1
    Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
  • Step 
    2
    Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

Nutrition

340 Calories
17 g Total Fat
26 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
155
Total Fat
17 g
Saturated Fat
6 g
Cholesterol
65 mg
Sodium
660 mg
Potassium
590 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
26 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
16%
16%
Exchanges:
1 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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