Dairy-Free Savory Ground Meat and Vegetable Skillet
Packed with vibrant flavors and nourishing ingredients, this Dairy-Free Savory Ground Meat and Vegetable Skillet is the ultimate one-pan meal for busy weeknights. Featuring hearty ground beef or turkey, colorful diced vegetables like zucchini, carrots, and red bell peppers, and aromatic additions like garlic and onion, this quick dish is a wholesome powerhouse. Simmered in a rich tomato-based sauce infused with dried herbs and spices, every bite bursts with savory depth. Ready in just 45 minutes, it’s ideal for meal prep or feeding a crowd. Garnish with fresh parsley for a pop of freshness and serve piping hot for a comforting, dairy-free dinner that’s sure to please.
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Recipe Information
Ingredients
- 1 pound ground beef or ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, peeled and diced
- 8 ounces mushrooms, sliced
- 14.5 ounces diced tomatoes, canned with juices
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef or turkey, breaking it into small pieces with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary and set the meat aside in a bowl.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for about 2 minutes until it starts to become translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced red bell pepper, zucchini, carrot, and sliced mushrooms to the skillet. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Return the browned ground meat to the skillet, stirring to combine with the vegetables.
Pour in the canned diced tomatoes with their juices, tomato paste, and chicken or vegetable broth. Stir well to combine.
Season the mixture with dried oregano, dried basil, paprika, salt, and black pepper. Stir to distribute the spices evenly.
Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet partially and let it cook for about 15 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors have melded together.
Taste and adjust seasoning if necessary.
Garnish with fresh chopped parsley just before serving for added freshness and color.
Serve hot.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 38.9 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4269 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
