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Italian Skillet Supper

1 lb Ground beef 14 1/2 oz Canned tomatoes; diced, peeled, undrained
16 oz Green giant® pasta accents frozen; vegetables and pasta, garlic seasoning 15 1/2 oz Pinto or kidney beans; drained
1/2 ts Dried italian seasoning
1/2 c Cheddar cheese; shredded, optional


Brown ground beef in large skillet or Dutch oven over medium-high heat; drain. Stir in tomatoes, frozen vegetables with pasta, beans and Italian seasoning. Bring to a boil. Reduce heat to low; simmer uncovered for 8 to 10 minutes or until vegetables and pasta are tender, stirring occasionally. Sprinkle with cheese. 4 (1-1/4 cup) servings.


TIP: One (14-1/2 or 16 oz.) can whole tomatoes, cut up, can be substituted for diced tomatoes.


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