YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Vegetable Skillet
Lean ground beef seared with colorful bell peppers and zucchini in a cast-iron skillet, creating a savory and sizzled meal finished with fresh spinach.
INGREDIENTS
8 oz 93% lean ground beef
0.5 tbsp extra virgin olive oil
1 cup chopped zucchini
0.5 cup diced red bell pepper
0.25 cup diced yellow onion
1 cup fresh baby spinach
1 clove minced garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
0.5 tsp dried oregano
PREPARATION
Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.
Stir in the diced yellow onion and red bell pepper, sautéing for 3 to 4 minutes until the onion becomes translucent.
Add the chopped zucchini, minced garlic, sea salt, black pepper, smoked paprika, and dried oregano to the mixture.
Continue to cook for another 5 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
Add the fresh baby spinach to the skillet and toss gently for 1 minute until the leaves are just wilted.
Remove from heat and serve immediately directly from the skillet.