Transform ground beef from unexciting to HELLO! with a bold and aromatic tomato sauce and briny pops of green olives with Quick Sauteed Tex-Mex Beef.
Not sure what to do with your rice hoard? Solution: Smother it with Quick Sauteed Tex-Mex Beef. It’s an easy, flavorful meal, and the leftovers are the bomb.
It also answers the question of what the hell do I do with ground beef that isn’t 1) a hamburger, 2) meatballs or 3) tacos. While those entrees are great dinner options, they tend to suck the most well-intentioned and creative cook into a ground beef rut. The one where you stare cluelessly at a package of ground beef, not wanting to repeat the uninspired rotation of recipe stand-bys you usually rely on due to A) sheer laziness, B) hanger, C) impaired brain function after a long day.
This is an easy weeknight meal that comes together quickly and utilizes a lot of pantry staples. It’s a great way to use up leftover rice. If you’re making rice, prioritize the rice first and by the time the Quick Sauteed Tex-Mex Beef is ready, it’ll be done! Multi-task for the win!
How do you make Quick Sauteed Tex-Mex Beef?
Transform ground beef from unexciting to HELLO! with a bold and aromatic tomato sauce and briny pops of green olives with Quick Sauteed Tex-Mex Beef.
- 2 tablespoons extra virgin olive oil
- 5-6 cloves of garlic, minced
- 1 medium yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 1 pound ground beef
- 1 (14.5 ounce) can petite diced tomatoes*
- 3 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1 cup dried rice OR 3 cups leftover cooked rice**
- A few pinches of salt and black pepper, to taste
Instructions
- Start preparing the rice first, according to the package instructions. Or, if you’re using leftover rice, see notes on how to get crispy rice***.
- Heat extra virgin olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Cook for 4 minutes, stirring occasionally.
- Increase heat to medium-high and add the ground beef. Break the ground beef up into small chunks with a spoon.
- Cook for 6 minutes, stirring frequently until the meat is fully browned.
- Add petite diced tomatoes with their juices, sliced green olives, oregano, cumin, 2 tablespoons of red wine vinegar, and cayenne pepper (optional).
- Continue cooking, stirring frequently, over medium-high heat for around 6 minutes, or until the liquid has reduced.
- Reduce heat to low. Add in the remaining tablespoon of red wine vinegar, add a few pinches of salt and black pepper, and stir.
- Taste. Adjust seasonings if necessary.
- Serve immediately over rice and enjoy!
Get ready to liven up your socially distant dinnertime with a steaming hot pan of Tex-Mex flavors. This Quick Sauteed Tex-Mex Beef was adapted from Good Housekeeping’s Quick Sauteed Cuban Beef.
Storing and Reheating Quick Sauteed Tex-Mex Beef
Store leftovers in a lidded container in the refrigerator for 4-5 days, or freeze for up to 6 months.
My preferred reheating method is to reheat on the stovetop (but you can of course use your trusty microwave). Add leftovers to a frying pan over medium heat and cover. Cook for 5-7 minutes, stirring once or twice until heated through.
If you like this, might I also recommend:
Chipotle Tuna Salad Sandwiches
Roasted Cauliflower Corn Chowder
Quick Sauteed Tex-Mex Beef
Ingredients
- 2 tbsp extra virgin olive oil
- 5-6 cloves of garlic, minced
- 1 medium yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 1 pound ground beef
- 1 14.5 ounce can petite diced tomatoes*
- 3 tbsp red wine vinegar
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- salt and black pepper, to taste
- 1/4-1/2 tsp cayenne pepper (optional)
- 1 cup dried rice OR 3 cups leftover cooked rice**
Instructions
- Start preparing the rice first, according to the package instructions. Or, if you’re using leftover rice, see notes on how to get crispy rice***.
- Heat extra virgin olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Cook for 4 minutes, stirring occasionally.
- Increase heat to medium-high and add the ground beef. Break the ground beef up into small chunks with a spoon. Cook for 6 minutes, stirring frequently, until the meat is fully browned.
- Add petite diced tomatoes with their juices, sliced green olives, oregano, cumin, 2 tablespoons of the red wine vinegar, and cayenne pepper (optional).
- Continue cooking, stirring frequently, over medium-high heat for around 6 minutes, or until the liquid has reduced.
- Reduce heat to low. Add in the remaining tablespoon of red wine vinegar, add a few pinches of salt and black pepper, and stir.
- Taste. Adjust seasonings if necessary. Serve immediately over rice and enjoy!
Notes
**I used brown Jasmine rice cooked the day before in the Instant Pot.
***My favorite way to reheat leftover rice is in a large, well-oiled pan over medium heat. I pat the rice down in an even layer, cover, and let the bottom get nice and crusty. This takes around 7-10 minutes, or until you’re happy with the crustiness achieved.
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