Description
Discover a simple ground beef recipe that’s both healthy and delicious! Packed with veggies and lean protein for a satisfying dinner.
Ingredients
Scale
- 1 lb lean ground beef (90% lean or higher)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup brown rice, uncooked
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preparing your ingredients. Dice the onion, bell pepper, carrots, and zucchini. Mince the garlic and slice the mushrooms. Having everything prepped before you start cooking makes the process much smoother.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until it begins to soften.
- Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Add the ground beef to the pot, breaking it up with a spoon as it cooks. Cook for 5-7 minutes until browned all over.
- Drain any excess fat from the pot, then add the diced bell pepper, carrots, zucchini, and mushrooms. Cook for another 5 minutes until the vegetables begin to soften.
- Stir in the dried oregano, dried basil, black pepper, and red pepper flakes (if using). Cook for 1 minute to release the flavors.
- Add the diced tomatoes (with their juices) and kidney beans to the pot. Stir everything together and bring to a simmer.
- Add the uncooked brown rice and beef broth to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the rice is cooked and the liquid has been absorbed.
- Check the seasoning and add salt to taste if needed. Remember that the kidney beans and broth already contain salt, so taste before adding more.
- Once cooked, remove the pot from the heat and let it rest for 5 minutes. This allows the flavors to meld together.
- Serve the ground beef mixture hot, garnished with fresh parsley. This dish pairs well with a side salad or some crusty bread.
Notes
- For even quicker preparation, use pre-diced vegetables from the grocery store
- If you prefer a thicker consistency, you can let the mixture simmer uncovered for the last 10 minutes
- To make this recipe even healthier, use extra lean ground beef (93% lean or higher)
- For extra flavor, add a splash of Worcestershire sauce (check that it’s gluten-free if needed)
- If you’re short on time, you can cook the rice separately and add it at the end
- This recipe doubles well for larger families or for meal prep
- For a spicier version, add more red pepper flakes or a dash of hot sauce
- Let the dish rest for 5-10 minutes before serving to allow the flavors to develop
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: simple ground beef recipe healthy