Description
This one-pan wonder is a weeknight meal prep dream come true, packed with vibrant veggies and savory ground beef. It comes together quickly, yielding a hearty, flavorful dish perfect for busy evenings.
Ingredients
- 1 tbsp olive oil (optional, if using lean beef that may stick)
- 1 lb lean ground beef (90/10 recommended)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 cup sliced mushrooms
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper to taste
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup gluten-free beef broth
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or deep pan over medium-high heat, add the ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes.
- Stir in the diced bell pepper, sliced mushrooms, dried oregano, and cumin. Season generously with salt and pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly.
- Pour in the undrained diced tomatoes and gluten-free beef broth. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the liquid has slightly reduced and the flavors have melded together beautifully.
- Remove from heat, stir in the fresh chopped parsley, and serve hot. Excellent on its own, or alongside rice, quinoa, or baked potatoes.
- Prep Time: 10 mins
- Cook Time: 20 mins