Oil-Free Beef and Carrot Casserole

Large skillet; 9×13 inch baking dish; non-stick cooking spray; foil or lid (optional)

10

60

American

Beef, Carrot, Casserole, Oil-Free, Healthy, Hearty

Main Course

Baking/Roasting/Oven Cooking

Oil-Free

1

500g lean ground beef

2 cloves garlic, minced

1 onion, diced

2 carrots, diced

1 red bell pepper, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

2 tablespoons tomato paste

1 cup vegetable broth

½ cup uncooked brown rice

½ cup frozen peas

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray. Set aside.

Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain off any excess fat. Add the garlic, onion, carrots and bell pepper to the skillet and cook for 5 minutes or until vegetables are softened. Stir in oregano and thyme and cook for an additional minute.

Add tomato paste to the skillet and stir until combined. Pour in vegetable broth and bring to a simmer over medium heat for 5 minutes or until sauce has thickened slightly. Stir in uncooked rice and frozen peas then season with salt and pepper to taste.

Transfer mixture to prepared baking dish then cover with foil or lid if desired. Bake for 40 minutes or until rice is cooked through then remove from oven and let cool for 10 minutes before serving. Enjoy!

Calories – 590 kcal; Protein – 34 g; Fat – 18 g; Carbohydrates – 56 g; Fiber – 8 g; Sodium – 990 mg

This oil-free beef and carrot casserole is an easy one-pan meal that’s packed with flavor! It’s made with lean ground beef, vegetables like carrots and bell peppers, herbs like oregano & thyme plus tomato paste & vegetable broth for added flavor & nutrition! Ready in just one hour!

4

Chicago-style hot dogs are typically topped with mustard, relish, onions, tomatoes, pickles, and celery salt.