This recipe is an exception, combining ground beef with plenty of vegetables to make this hearty supper dish. The trick is to use extra-lean ground beef—and only 8 ounces of it—and fill the skillet with healthy ingredients like celery, onion, carrots, green beans, mushrooms, and zucchini. This easy low-fat skillet meal that can be on the table in 30 minutes.
Ingreadient
- 1 teaspoon canola oil
- 1 rib celery, sliced
- 3/4 cup finely chopped onion
- 3/4 cup sliced carrots
- 3/4 cup green beans, trimmed
- 3/4 cup mushrooms
- 1 small zucchini, halved lengthwise and sliced
- 1 teaspoon oregano
- 8 ounces extra-lean ground beef
- 1 (15-ounce) can chopped tomatoes
- 1 tablespoon Worcestershire sauce
Direction
- Gather the ingredients.
- Heat oil in a large skillet over medium heat.
- Add celery, onion, carrots, green beans, mushrooms, and zucchini and sauté for 2 to 3 minutes. Add oregano and stir to combine.
- Crumble in ground beef and cook, stirring, until no longer pink, about 5 to 7 minutes. Carefully drain off any excess fat.
- Add canned tomatoes and Worcestershire sauce and mix to combine evenly. Simmer for 20 minutes.
- Serve in individual bowls. Enjoy!
