YOUR SOLIN GENERATED RECIPE
Hearty Ground Beef and Vegetable Skillet
Lean ground beef sautéed with vibrant zucchini and bell peppers until tender, creating a savory and satisfying one-pan meal infused with aromatic herbs.
INGREDIENTS
8 oz 93% Lean ground beef
0.5 tbsp Extra virgin olive oil
1 cup Diced zucchini
0.5 cup Diced red bell pepper
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Dried oregano
PREPARATION
Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the lean ground beef to the skillet, breaking it into small crumbles with a wooden spoon or spatula.
Cook the beef until it is thoroughly browned and no longer pink, then drain any excess liquid if necessary.
Add the diced zucchini and red bell pepper to the skillet with the beef.
Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the vegetables are tender but still retain a slight crunch.
Sprinkle the sea salt, black pepper, garlic powder, onion powder, and dried oregano over the beef and vegetables, stirring well to ensure even coating.
Add the fresh baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.
Remove the skillet from the heat and serve immediately while hot.