Veggie loaded ground beef
260 cals, 27p, 8c, 12f (per meal)
4 dash (2g)
1 tbsp (15mL)
1 medium whole (2-3/5" dia) (123g)
1 medium (2-1/2" dia) (110g)
1/2 large (82g)
1 large (323g)
1 cup (140g)
1 lbs (452g)
1
Heat oil in a skillet over medium heat.
2
Add the onion and cook for 2-3 minutes until softened.
3
Add the beef, garlic powder, and a pinch of salt and pepper. Cook for 8-10 minutes, breaking up the meat, until browned.
4
Stir in the zucchini and bell pepper. Saute for about 5 minutes, until softened.
5
Add the diced tomatoes and peas and carrots. Season to taste with salt and pepper.
6
Add a small splash of water, stir, cover the pan, and cook for 10-15 minutes until the vegetables are tender. Serve.