Vegetable skillet dinners are one of our favorites. It's also a great way to use up the leftover vegetables in the fridge. This recipe is a blueprint or guide to making your own vegetable skillet. Feel free to ad-lib and use the veggies that you have leftover in your fridge. There's no need to follow the recipe perfectly. But if you're the recipe following kind, the directions below are definitely for you.
Author: Meghan Birt
Recipe type: Main Dish
Ingredients
2 Tablespoons coconut oil
2 garlic cloves, finely chopped
1 pound organic, grass-fed ground beef
salt and pepper
2 carrots, chopped
3 stalks celery, diced
½ yellow pepper, diced
½ onion, diced
1 zucchini, quartered and chopped
8 ounces diced tomatoes (glass jar) or ½ cup fresh tomatoes, chopped
Instructions
In a large skillet on medium heat add the coconut oil and once hot lightly brown the garlic
Add ground beef and turn on high and season with salt and pepper
Once the beef is cooked through add the vegetables and tomatoes and stir together
Saute for 15 minutes or until vegetables are cooked through
Serve plain, on top of cooked quinoa and topped with a dollop of sour cream and shredded organic cheddar cheese
Recipe by Meghan Birt at https://meghanbirt.com/2015/03/easy-ground-beef-vegetable-skillet/