Grass-Fed Beef and Zucchini Skillet Supper

Here is an easy one-pot-meal Idea for supper using our grass fed ground beef!

You can top a salad with it for lunch the next day (think taco salad) or stuff it into a sweet potato, or toss it with some spaghetti squash, or serve it over brown rice, or, or, or… Seriously, the options are endless.

For 6 servings

Ingredients:

• 1 pound grass fed ground beef

• 1 1/2 cups zucchini (large chop)

• 1 cup red bell pepper (large chop)

• 1/2 large white onion (chopped)

• 4 cloves garlic (chopped)

• 1 cup adzuki beans or black beans

• Salt and pepper to taste

• 1 tablespoon chili powder

• 2 tablespoons tomato paste

• 1/2 cup water

Instructions:

• In a large skillet over medium high heat, brown ground beef. Stir until you no longer see pink - this should take about 7-10 minutes. Continue stirring and breaking apart with a wooden spoon so beef cooks evenly. Season with salt and pepper. Stir well.

• Remove beef with a slotted spoon and set aside.

• Add zucchini, red pepper, onion and garlic. Saute for 3 minutes or until slightly tender. I like the veggies to have some texture in this dish. If you prefer veggies super soft then cook for a bit longer at this stage.

• Add beef back to the skillet, add beans, chili powder, and tomato paste. Stir well to break up tomato paste. Add water, scraping the bottom of the skillet to release flavor bits.

• Cook for 8 more minutes. Remove from heat and serve with your choice of salsa, perhaps on a large bed of steamed kale or with sweet potato.