Beef and Veggie Bowls Recipe
I've made a lot of new recipes recently and haven't added in any old standby's (otherwise known as Tom's favorites) into the recipe rotation in quite some time. I knew my time was closing in before I heard that famous line I've come to hear quite a bit since starting blogging. "Can't we just have something normal like tacos?"
I decided to beat him to the punch by making a recipe incredibly similar to how he eats tacos. It was really a win-win since I got to make a new recipe and finally start to make a small dent in the "beef" section of my to-make binder.
Beef and Veggie Bowls
Source: Clean Eating, March 2012
Servings: 4
Ingredients:
- 1 lb. lean ground beef
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 1/2 cups frozen corn, thawed
- 14.5 oz. can diced tomatoes
- 1 1/2 tbsp. Worcestershire sauce
- 2 tsp. cumin
- 1 tsp. balsamic vinegar
- 4 oz. plain Greek Yogurt (or sour cream)
- fresh cilantro sprigs
Directions:
1. Add the ground beef and peppers to a large skillet over medium-high heat. Stir frequently to break up the ground beef until browned.
2. Add the corn, tomatoes, Worcestershire sauce, cumin and balsamic vinegar. Stir until combined and bring to a boil. Cover, reduce the heat to low and simmer for 10-15 minutes or until peppers are soft.
3. Spoon into bowls and serve topped with 1 oz. Greek Yogurt (or sour cream) and a cilantro sprig.
The red and yellow peppers, corn and balsamic made this much sweeter than I was expecting but the flavors were incredible. We kind of defeated the purpose of this being a clean eating meal, as we ate it with tortilla chips and I added cheese to my leftovers but it just couldn't be helped. I'd definitely recommend this for anyone tired of the usual taco routine and looking for a quick but healthy and hearty meal to make on a weeknight.