A hearty and flavorful ground beef dinner that can be prepared in advance and easily reheated for a convenient meal. This recipe features seasoned ground beef combined with vegetables and a savory tomato sauce, served over rice or pasta.
1 pound ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup bell pepper, diced
1 cup mushrooms, sliced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup cooked rice or pasta, for serving
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced bell pepper and sliced mushrooms to the skillet and cook for 5 minutes until vegetables are tender.
Stir in diced tomatoes with their juice, tomato sauce, dried oregano, dried basil, salt, and black pepper.
Reduce heat to low and simmer the mixture for 10 minutes, stirring occasionally.
Remove from heat and allow the mixture to cool completely.
Transfer the ground beef mixture to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
To serve, reheat the mixture in a skillet over medium heat until warmed through, about 5-7 minutes.
Serve the ground beef mixture over cooked rice or pasta.