Hearty Weeknight Ground Beef and Veggie Bowl
This hearty weeknight meal features ground beef, a colorful medley of vegetables, and your choice of rice or pasta, all simmered in a savory tomato-broth base. It's a comforting and complete meal that comes together quickly for busy evenings.
Equipment
- Large skillet or Dutch oven
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 90/10 recommended
- 1 medium yellow onion chopped
- 2-3 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 1 bag (12-16 oz) frozen mixed vegetables peas, carrots, corn, green beans
- 2 cups cooked rice or small pasta e.g., elbow macaroni, ditalini
- 2 cups beef or vegetable broth or water with a bouillon cube
- 1 tsp dried Italian seasoning or oregano/thyme
- 1 tbsp soy sauce optional, for umami boost
- Salt and black pepper to taste
- 2 cups fresh spinach or kale roughly chopped (optional)
Instructions
Cooking Steps
- Brown the ground beef in a large skillet or Dutch oven over medium-high heat, breaking it apart until fully cooked, then drain any excess fat.
- Add the chopped onion to the skillet with the beef; cook until softened, then stir in minced garlic and cook for one minute until fragrant.
- Pour in the undrained diced tomatoes, frozen mixed vegetables, broth, soy sauce (if using), and Italian seasoning, then season with salt and pepper and bring to a simmer.
- Stir in the cooked rice or pasta, adding more broth or water if needed to reach the desired consistency.
- Reduce heat to low, cover, and simmer for 5-7 minutes to meld flavors and heat vegetables thoroughly.
- If using, stir in fresh spinach or kale during the last minute of cooking until just wilted.
- Ladle the hearty beef and veggie bowl into bowls and serve hot.
Notes
For a spicier kick, add a pinch of red pepper flakes with the Italian seasoning. This recipe is also great for meal prep; simply store cooled portions in airtight containers in the refrigerator for up to 3-4 days.