Looking for a fast meal idea? I (Jerica) always am! But I’m not at all into what I refer to as “assembly cooking,” AKA getting the food out of a box and reheating it. I don’t even use cream-of-chemical soups! So it can be challenging to come up with a relatively fast (less than 1 hour is fast at my house!), low-maintenance meal. Here is a ground beef recipe that is super-adaptable to whatever veggies you have on hand. At the end of the summer, the items available in east Texas include peppers, onions, garlic, potatoes, and rice. But you could use carrots, celery, squash, peas, corn, or any nice veggie combination. Here is what I did with those.
Serves 10 (or leftovers 2x for 5):
3 lbs ground grass-fed beef
2 large onions, diced
3 cloves garlic, chopped finely
5 small or 3 large bell peppers, seeded and diced
Salt and pepper to taste
Sour cream to taste
Parmesan cheese to taste
Brown beef over medium heat in a large, heavy skillet or dutch oven. Remove from pan and set aside. Add vegetables to pan and saute uncovered, stirring occasionally, until translucent and tender, about 20 minutes, adding some cooking fat (lard, tallow) if necessary to keep veggies from caramelizing. Put meat back into veggie mixture, stir and add seasonings to taste.
Serve over rice or potatoes or in tortillas, with sour cream and Parmesan cheese to taste.
Easy, huh? Happy eating!
