Scale

1 lb lean ground beef (90/10 recommended)

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 cups mixed vegetables (bell peppers, zucchini, mushrooms, or corn)

1 (15-ounce) can diced tomatoes, undrained

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese (optional)

Cooked rice or pasta for serving (optional)

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1. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes until softened.

2. Add ground beef and cook, breaking it apart with a spoon, until fully browned and no longer pink. Drain excess grease if needed.

3. Stir in minced garlic and cook for 1 minute until fragrant.

4. Add mixed vegetables, undrained diced tomatoes, Italian seasoning, salt, and black pepper. Stir well to combine.

5. Bring mixture to a gentle simmer, reduce heat to medium-low, and cover.

6. Cook for 10-12 minutes until vegetables are tender and flavors meld together.

7. Sprinkle shredded cheddar cheese over the top if using, cover again, and allow cheese to melt for 1-2 minutes.

8. Serve hot on its own or over cooked rice or pasta for a complete meal.

Use 80/20 ground beef for richer flavor or 93/7 for a leaner option.

Do not overcrowd the pan when browning beef to ensure proper caramelization.

Swap vegetables based on what you have available—this recipe is very flexible.

Cook ground beef to an internal temperature of 160°F for food safety.

Store leftovers in an airtight container in the refrigerator for up to 4 days.