A hearty and flavorful ground beef dinner that can be prepared ahead of time and easily reheated for a convenient and satisfying meal.
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (carrots, peas, corn)
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice
1 cup shredded cheddar cheese
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened, about 3-4 minutes.
Stir in the frozen mixed vegetables, diced tomatoes with their juice, beef broth, dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce has slightly thickened.
Remove the skillet from heat and stir in the cooked white rice until well combined.
Transfer the mixture to a 9×9-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and refrigerate if making ahead. To reheat, bake covered at 350°F (175°C) for 20-25 minutes until heated through and cheese is melted.
Serve warm and enjoy your make-ahead ground beef dinner.