Recipe With Ground Beef and Frozen Mixed Vegetables

Mixed Vegetables and Ground Beef Skillet is a fast and easy one-pot meal, that is healthy, loaded with delicious veggies, and Whole30 compatible.

Mixed Vegetables and Ground Beef Skillet

Lately, things have been pretty busy around my house, what with my husband recently returning to in-person teaching (you know, because of all the COVID madness), my 6-year-old doing online learning, and my 4-year-old and 3-month-old needing so much of my attention.

While I get used to this transition period, I have cut myself some slack when it comes to dinner time. Easy and fast dinners have been saving me and this Mixed Vegetables and Ground Beef Skillet has become one of my top choices.

First off, I love how quickly ground beef cooks. Plus, I usually have at least a couple of pounds of ground beef in my freezer or fridge. Secondly, this recipe is loaded with vegetables including mushrooms which are delicious when sautéed. Third, the dish is a one-pot meal, which means less to clean up. Finally, because this dish is just meat, vegetables, and a few spices, it is healthy and Whole30 compatible.

{If you love mushrooms, here is a delicious recipe you have to try.}

You'll definitely want to try this Mixed Vegetables and Ground Beef Skillet the next time you are looking for a fast and easy dinner.

How to Make Mixed Vegetables and Ground Beef Skillet

Begin by browning 1 pound of ground beef in a medium skillet, breaking it up with a large spoon as it cooks. When just slightly pink, add 2 diced carrots, 1/2 diced white onion, 2 diced garlic cloves, and a pinch of salt and pepper.

Continue cooking for about 3 more minutes, then stir in 1 cup of frozen green beans. Cook for another 3 minutes, then add 1/2 cup of sliced mushrooms.

Season with salt, pepper, 1/4 tsp of oregano, and 1/8 teaspoon of ground cumin.

Allow the mushrooms to heat through, for another minute or two. Check the green beans and carrots with a fork to make sure they are crisp-tender. If the dish is too dry, add in 1/4 cup of beef broth or water and cook for an additional 2 minutes.

Taste for seasoning and adjust as needed.

Variations

• Substitute the frozen green beans with another frozen vegetable you might have on hand. Peas or some sort of mix would work great.
• Use fresh green beans if you prefer. Just add them to the skillet at the same time as the carrots.
• If frozen veggies are all you have, then replace the mushrooms, carrots and green beans with a bag of those. The mix of vegetables and ground beef is what is truly important here, it doesn't really matter what the vegetables are. Although I must say, I do really like the trifecta of mushrooms, green beans, and carrots.
• Staying away from red meat? Then, use ground turkey instead.

Ways to Serve

• For Whole30 options serve with:
  • Green salad
  • Cauliflower rice
  • Sautéed potatoes
  • Oven-baked potatoes or fries
  • Roasted vegetables
  • Mashed potatoes
• Additionally, and if not on Whole30, you can also serve this with:
  • Arroz Rojo (Mexican Red Rice)
  • Instant Pot Buttery Basmati Rice

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Mixed Vegetables and Ground Beef Skillet

Mixed Vegetables and Ground Beef Skillet is a fast and easy one-pot meal, that is healthy, loaded with delicious veggies, and Whole30 compatible.

• 1 lb ground beef
• 2 diced carrots
• 1/2 diced white onion
• 2 diced garlic cloves
• 1 cup frozen green beans (or fresh, see notes)
• 1/2 cup sliced white or cremini mushrooms
• 1/4 tsp oregano
• 1/8 tsp ground cumin
• kosher salt and pepper to taste
• 1/4 cup beef broth or water (optional, see recipe)

• Brown the ground beef in a medium skillet, breaking it up with a large spoon as it cooks.

• When just slightly pink, add the carrots, onion, garlic, and a pinch of salt and pepper.

• Continue cooking for about 3 more minutes, then stir in the frozen green beans. Cook for another 3 minutes, then add the sliced mushrooms.

• Season with salt, pepper, oregano, and ground cumin.

• Allow the mushrooms to heat through, for another minute or two. Check the green beans and carrots with a fork to make sure they are crisp-tender.

• If the dish is too dry, add in 1/4 cup of beef broth or water and cook for an additional 2 minutes.

• Taste for seasoning and adjust as needed.

• Use fresh green beans if you prefer. Add them to the skillet at the same time as the carrots.
• Ground turkey can be substituted for beef.
• Refer to blog post for more serving tips and variations.

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Source: https://everydaylatina.com/mixed-vegetables-and-ground-beef-skillet/

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