Description
A healthy and flavorful low-calorie ground beef dinner featuring lean ground beef, vegetables, and a light tomato sauce. Perfect for a nutritious and satisfying meal without excess calories.
Ingredients
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red 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 cook for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add lean ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and no longer pink, about 6-7 minutes.
Drain any excess fat from the skillet.
Add diced red bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, 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 7-8 minutes, stirring occasionally, until the sauce thickens slightly.
Add chopped fresh spinach and cook for 2 minutes until wilted.
Remove from heat and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes