Tex-Mex Ground Beef
Transform ground beef from unexciting to HELLO! with a bold and aromatic tomato sauce and briny pops of green olives with this exciting Tex-Mex Ground Beef recipe.
Servings: 4 people
Calories: 559kcal
Equipment
Ingredients
- 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
- salt and black pepper, to taste
- ¼-½ teaspoon cayenne pepper (optional)
- 1.5 cups uncooked rice OR 3 cups leftover cooked rice
- ¼ cup green olives sliced
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.1.5 cups uncooked 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.2 tablespoons extra virgin olive oil, 5-6 cloves of garlic, minced, 1 medium yellow onion, finely diced, ½ green bell pepper, finely diced
- 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. Strain excess grease.1 pound ground beef
- Add petite diced tomatoes with their juices, sliced green olives, oregano, cumin, 2 tablespoons of the red wine vinegar, and cayenne pepper (optional).1 14.5 ounce can petite diced tomatoes, 3 tablespoons red wine vinegar, 2 teaspoons dried oregano, 1 ½ teaspoons ground cumin, ¼ cup green olives
- 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.salt and black pepper, to taste
- Taste. Adjust seasonings if necessary. Serve immediately over rice and enjoy!¼-½ teaspoon cayenne pepper
Notes
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.
*Nutrition information was calculated with an online nutrition calculator and should be considered calorie estimates.
Nutrition
Calories: 559kcal | Carbohydrates: 43g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 215mg | Potassium: 478mg | Fiber: 2g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 4mg