Ground beef with tomato and vegetables Calories

Onion and bell pepper are classic additions to ground beef with tomato and vegetables; zucchini, carrots, or eggplant also work well. Cut the vegetables evenly, and add firmer ones earlier so everything finishes cooking together.

To keep ground beef with tomato and vegetables from getting watery, brown the meat in a wide, hot pan and avoid crowding it. Simmer the mixture uncovered so excess moisture from the tomatoes and vegetables can evaporate.

Ground beef with tomato and vegetables pairs well with rice, couscous, pasta, or crusty bread. For a lighter plate, serve it with a crisp salad; the tomato juices also make a flavorful topping for baked potatoes.

Yes, ground beef with tomato and vegetables freezes well. Cool it promptly, divide it into airtight portions, and freeze; thaw it in the refrigerator before reheating until steaming hot throughout.

Ground beef with tomato and vegetables keeps for about three to four days in the refrigerator when stored in a covered container. Refrigerate it promptly after cooking, and reheat only the portion you plan to eat.

For evenly crumbled ground beef with tomato and vegetables, add the meat to a hot pan and break it up with a sturdy spoon as it cooks. Brown it before adding the wet ingredients, which can make clumps harder to separate.

Yes, canned tomatoes are a convenient substitute for fresh tomatoes in ground beef with tomato and vegetables. Add them with their juices, then simmer uncovered until the sauce reaches the thickness you want.

Ground beef with tomato and vegetables can be cooked in one deep skillet or saucepan. Brown the beef first, cook the onion and firmer vegetables in the same pan, then add softer vegetables and tomatoes to finish.

Yes, ground beef with tomato and vegetables can be made ahead and reheated. The flavors often meld as it rests; cool and refrigerate it promptly, then reheat it in a covered pan with a splash of water if the sauce has thickened.