Ingredients

Preparation 15 minutes, baking time 1 hour 10 minutes

1 pound extra-lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
14 1/2-ounce can whole tomatoes, undrained
8-ounce can sliced water chestnuts, undrained
10-ounce package frozen mixed vegetables

Directions

Heat oven to 350 F. Spray 10-inch nonstick skillet with cooking spray. Cook beef and onion in skillet over medium heat 7 to 8 minutes, stirring occasionally, until beef is brown; drain.

Mix beef mixture and remaining ingredients, except frozen vegetables, in ungreased 3-quart casserole, breaking up tomatoes.

Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender. Makes 6 servings.

Nutrition information per serving: 250 cal., 6 g fiber, 9 g fat (3 g saturated fat), 45 mg chol., 600 mg sodium, 20 g pro., 29 g carbo. Food exchanges: 1 starch, 2 lean meat, 2 vegetable.