Red Meat Allergy Friendly Classic Beef Skillet Dinner
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups low-sodium beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 cups wide egg noodles, uncooked
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Tilt the skillet and spoon off all but about 1 tablespoon of the rendered fat.
- 2
Add the onion and bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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