Beef and Tomato Skillet

A delicious one-skillet meal featuring savory ground beef, vibrant tomatoes, and tender pasta, all simmered in a rich sauce for a fuss-free and flavorful family dinner.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 7
• Cuisine: American
• Difficulty: Easy
• Cost: $2.14/serving

Dietary

• Halal
• Soy-Free
• High-Protein

Tags

• one-pot
• sauté
• quick
• comfort food
• savory
• rich

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85% lean)
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 14.5 ounce crushed tomatoes
• 2 cup beef broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 8 ounce rotini pasta (whole wheat preferred)
• 0.5 cup shredded cheddar cheese
• 0.5 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 pound ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add the 1 diced yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Stir in the 1 can crushed tomatoes, 2 cups beef broth, 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Bring to a gentle simmer.
4. Add the 8 ounces rotini pasta, making sure it is mostly submerged in the liquid. Cover the skillet, reduce heat to medium-low, and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente.
5. Stir in the 1/2 cup frozen peas and 1/2 cup shredded cheddar cheese. Cook, uncovered, for 1-2 minutes until cheese is melted and peas are heated through. Season with salt and black pepper to taste.

Notes

Using whole wheat pasta increases the fiber content of this hearty dish. Ensure your beef broth is soy-free.

Nutrition (per serving)

• Calories: 420
• Protein: 28.5 g
• Carbohydrates: 41.2 g
• Fat: 17.5 g
• Fiber: 6.8 g
• Sodium: 700 mg
• Saturated Fat: 7.5 g
• Sugar: 7.3 g
• Cholesterol: 65 mg