Description

A weeknight dinner customized with ingredients you have on hand and what’s currently in season. Easy and makes plenty of leftovers, if you aren’t too hungry!

Ingredients

2-3 Tbsp fat
10 oz starchy vegetables, diced small
1 lb non-starchy vegetables, frozen or fresh and cut into bite sized pieces
2 lbs ground meat
salt and pepper to taste
hot sauce for topping, optional
red pepper flakes for topping, optional

Instructions

In a large skillet over medium heat, melt 2 tablespoons of fat then add the starchy vegetable. Salt to taste. Occasionally turn the vegetables until they have cooked through then remove from the skillet and set aside.
Add more fat to the skillet, if needed, and dump in the non-starchy vegetables. Add more salt and pepper to taste. Allow those to cook until soft, then remove those from the skillet as well.
Turn up the stovetop to medium-high heat and start cooking the ground meat. Sprinkle on plenty of salt and pepper and chop up the meat into pieces with a spatula as it cooks.
Once the meat is thoroughly cooked, add the vegetables back to the skillet and mix everything together (or serve in “layers” like I did in the photo).
Serve as-is or top with some hot sauce and/or red pepper flakes.

Notes

Replace the starchy vegetables with more non-starchy vegetables for a lower carb meal.

Different vegetables may take more or less time to cook.

Here are the ingredients I used for the photographed recipe:
fat: bacon fat
starchy vegetables: plantains (ok, so that’s technically a fruit…)
non-starchy vegetables: frozen broccoli and red bell pepper strips
ground meat: beef