Ingredients
Scale
- 1 lb ground beef (preferably lean)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- Spices: cumin, chili powder, paprika, salt, and pepper
- Optional: chopped cilantro, sour cream, or avocado for garnish
Instructions
- Start by heating a large skillet over medium heat. Add a splash of oil, then sauté the chopped onion and minced garlic until fragrant and translucent. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with cumin, chili powder, paprika, salt, and pepper.
- Once the beef is browned, stir in the diced bell pepper and canned diced tomatoes. Let simmer for about 10 minutes until flavors meld and mixture thickens. Optionally, add chopped cilantro or herbs.
- Transfer the beef mixture to an oven-safe dish, sprinkle with shredded cheese, and bake at 375°F (190°C) until cheese is bubbly and golden.
- Garnish with fresh herbs, a dollop of sour cream, and slices of avocado. Serve over rice, potatoes, or pasta as desired.
Notes
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat thoroughly before serving.
- For extra flavor, add chopped cilantro or your favorite herbs during cooking.
- Use low-fat cheese and incorporate extra vegetables for a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pan Meals
- Method: Stovetop, Oven
- Cuisine: American, Mexican-inspired
- Diet: Nut-Free, Gluten-Free (if using gluten-free ingredients)
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg