Ingredients
Scale
- 1 lb (450g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup frozen mixed vegetables or chopped fresh vegetables
- 1 cup cooked rice or pasta
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp tomato paste or sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Add garlic and cook for another minute until fragrant.
- Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink. Season with salt, pepper, oregano, and basil. Drain excess fat if necessary.
- Stir in diced tomatoes, tomato paste, and mixed vegetables. Let simmer for 5-7 minutes to meld flavors.
- Mix in cooked rice or pasta until well combined. Adjust seasoning if needed.
- Transfer the mixture into a greased baking dish. Sprinkle shredded cheese generously over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden brown.
Notes
- You can substitute ground turkey or chicken for the beef for a healthier option.
- For extra flavor, add sliced mushrooms or bell peppers.
- Use your favorite cheese for different flavor profiles, such as Monterey Jack or pepper jack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg