Saturday, February 18, 2012

Ground Beef and Veggie Skillet

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Ground beef - 1/2 lb.
Bell pepper,  2  (any you prefer, here I use red and yellow)
Garlic - 3 cloves minced
Strips of bacon - 3chopped
Balsamic vinegar - 3 tbs. 
Stewed tomatoes - 1 can
Oregano - 1 tsp. 
Tarragon - 1 tsp.
Italian seasoning - 1 tsp.
Cayenne pepper - 1 tsp. 
Salt - 2 tsp. 
Black pepper - 1 tsp. 

Hass avocado - 1
Plain greek yogurt - 2 tbs. 

Roasted Veggies:
Grape tomatoes - 2 cups 
Baby portobello mushrooms - 8-9 cut in half
Broccoli - 15 florets
Extra virgin olive oil - 2-3 tbs.
Salt - 1 tsp. 
Black pepper - 1/2 tsp.

1. Preheat oven to 350° F. Foil a large baking sheet, spread out grape tomatoes and mushroom halves. Also foil a medium baking pan for broccoli florets. Season all veggies with extra virgin olive oil and salt and pepper. Let broccoli cook for 10-15 minutes, checking for browning. Let tomatoes and mushrooms cook for 20-25 minutes, until tomatoes begin to pop, reduce and juices bubble up.

2. While veggies are in the oven heat a large skillet to med-high, drizzle with extra virgin olive oil. Add chopped bell peppers, let brown for 3 minutes, drizzle with balsamic vinegar and sprinkle with salt and pepper. Let balsamic cook out and add chopped bacon, making sure pieces separate with a wooden spoonula, let cook for 2 minutes. Add minced garlic and continue moving around.

3. Add roasted tomatoes and mushrooms into skillet and stir in can of stewed tomatoes and half of the amount of spices mentioned above. Season ground beef with other half of spices, salt and pepper and mix well before adding to skillet. Cover skillet with lid and reduce heat to low, letting simmer for 20-25 minutes. 
4. Serve in a bowl, garnish with broccoli florets, avocado, dollop of greek yogurt and enjoy.


  1. Greek yogurt is a great touch with this dish. That tangy/creamy combo is outstanding.

    1. Thank you! I really do love that combo as well.


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