2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
2 cups lightly packed fresh baby spinach
1 cup pitted ripe olives
1/2 to 3/4 cup crumbled feta cheese
INSTRUCTIONS FOR GREEK-STYLE BEEF & CHEESE RAVIOLI
Cook ravioli according to package directions; drain.
Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 6 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in ravioli; simmer 3 minutes. Stir in spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving.
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INGREDIENTS 1 pound Ground Beef (95% lean) 1/4 cup cayenne pepper sauce for Buffalo wings 8 taco shells 1 cup thinly sliced lettuce 1/4 cup reduced fat or regular prepared blue cheese dressing 1/2 cup shredded carrot 1/3 cup chopped celery 2 tablespoons chopped fresh cilantro Carrot and celery sticks or cilantro sprigs (optional) -Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through. -Meanwhile, heat taco shells according to package directions. -Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired. For more great recipes like this one, click here!