A simple and flavorful low carb ground beef dinner that’s perfect for a quick and healthy meal. Packed with savory spices and fresh vegetables, this dish is both satisfying and easy to prepare.
1 pound ground beef (85% lean)
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium green bell pepper, diced
1 medium zucchini, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 cup diced tomatoes (canned, no added sugar)
1/4 cup beef broth (low sodium)
2 tablespoons chopped fresh parsley
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Add diced green bell pepper and zucchini to the skillet and cook for 4-5 minutes until vegetables are tender.
Stir in ground cumin, smoked paprika, chili powder, dried oregano, black pepper, salt, and crushed red pepper flakes. Mix well to combine.
Add diced tomatoes and beef broth, stirring to incorporate all ingredients.
Reduce heat to low and simmer for 5 minutes to allow flavors to meld and liquid to reduce slightly.
Remove from heat and sprinkle chopped fresh parsley over the top.
Serve warm as a standalone low carb dinner or with a side of steamed vegetables.