Ground beef cooked with tomato Calories

Onion, garlic, bell pepper, salt, and black pepper all work well in ground beef cooked with tomato. For extra warmth, add cumin or paprika; for a more herb-forward flavor, try oregano. Cook firm vegetables with the beef before adding the tomato.

Ground beef cooked with tomato can turn watery if the pan is crowded or the tomatoes release a lot of juice. Brown the beef in a wide pan first, add the tomato afterward, and simmer uncovered so excess liquid can evaporate.

Serve ground beef cooked with tomato over rice, pasta, or mashed potatoes, or spoon it into warm flatbread. A crisp salad or plain yogurt makes a fresh contrast. If using it as a filling, cook off excess liquid so the bread stays intact.

Yes, ground beef cooked with tomato makes a simple pasta sauce. Simmer it until the tomato breaks down and the beef is fully cooked, then loosen the mixture with a splash of pasta water if needed. Toss it with cooked pasta before serving.

Yes, canned chopped or crushed tomatoes work in ground beef cooked with tomato. Drain them first if you want a thicker result, or simmer the dish uncovered for longer to reduce the extra liquid. Add salt carefully because some canned tomatoes are already salted.

Keep ground beef cooked with tomato in a covered container in the refrigerator and eat it within three days. Refrigerate it within two hours of cooking, and reheat only the portion you plan to serve rather than repeatedly warming the whole batch.

Yes, ground beef cooked with tomato freezes well. Cool it, divide it into meal-size portions, and seal them in freezer-safe containers. Thaw a portion in the refrigerator before reheating it thoroughly; the tomato mixture may look slightly different after thawing.

Reheat ground beef cooked with tomato in a covered pan over low to medium heat, stirring occasionally. Add a small splash of water if it seems dry. You can also microwave it covered, stopping to stir so it heats evenly.

Yes, ground beef cooked with tomato works as a taco filling or as part of a stuffed-pepper mixture. For tacos, simmer it until fairly dry and season with cumin or chili powder; for peppers, combine it with cooked rice before stuffing.