Description
A healthy and flavorful low-calorie ground beef dinner featuring lean beef, vegetables, and a light tomato sauce. Perfect for a nutritious weeknight meal.
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium bell pepper, diced
1 medium zucchini, diced
1 cup sliced mushrooms
1 (14.5 ounce) can diced tomatoes, no salt added
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups fresh spinach, chopped
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add diced onion and sauté for 3 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-7 minutes. Drain excess fat if necessary.
Add diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for 5 minutes until vegetables are tender.
Stir in diced tomatoes with their juice, tomato paste, dried oregano, dried basil, black pepper, salt, and crushed red pepper flakes.
Reduce heat to low and simmer for 5 minutes to allow flavors to combine.
Add chopped spinach and cook for 1-2 minutes until wilted.
Remove from heat and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes