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
Preparation
Cook beef in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
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.
