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. 

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
• ½ 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 ½ teaspoons ground cumin
• ¼-1/2 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

1. 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***.
2. Heat extra virgin olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper. Cook for 4 minutes, stirring occasionally.
3. Increase heat to medium-high and add the ground beef. Break the ground beef up into small chunks with a spoon.
4. Cook for 6 minutes, stirring frequently until the meat is fully browned.
5. Add petite diced tomatoes with their juices, sliced green olives, oregano, cumin, 2 tablespoons of red wine vinegar, and cayenne pepper (optional).
6. Continue cooking, stirring frequently, over medium-high heat for around 6 minutes, or until the liquid has reduced.
7. Reduce heat to low. Add in the remaining tablespoon of red wine vinegar, add a few pinches of salt and black pepper, and stir.
8. Taste. Adjust seasonings if necessary.
9. 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:

Midwexican Tater Tot Hot Dish

 Chipotle Tuna Salad Sandwiches

Spicy Roasted Carrot Soup

Roasted Cauliflower Corn Chowder

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