Greek-Style Ground Beef Skillet
with Tomatoes, Zucchini & Feta Cubes
Cooking time
25 minutes
Servings
4
Calories
780 /serving
Kill it with a skillet! A sumptuous suppertime is the target when you start searing ground beef. Lob in morsels of zucchini and tomatoes that almost melt into the mix, along with leafy greens that wilt on contact. Aromatize with Greek-themed seasonings (greetings, parsley, dill and oregano) and minced garlic, plus a splash of red wine vinegar and crumbly-creamy feta cheese. Serve with kid-pleasing white rice and a side salad.
We will send you:
- 510g Ground beef
- 120g Baby greens (baby spinach or kale)
- 1 Garlic clove
- 2 Tomatoes
- 2 Green zucchini
- 30ml Red wine vinegar
- 320g White rice
- 90g Feta
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sulphites
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
12 g
Sodium
380 mg
Total Carb
71 g
Sugars
3 g
Protein
37 g
Fibre
3 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water, ¼ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the garlic. Medium-dice the tomatoes and zucchini.
Start the skillet
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef, zucchini and garlic; season with the remaining spices and S&P. Cook, breaking up the meat, 3 to 4 min., until partially cooked. Add ⅔ of the tomatoes and cook, stirring occasionally, 1 to 3 min., until the tomatoes begin to soften and the beef* is cooked through.
Finish the skillet
To the pan of beef and vegetables, add ½ the vinegar, ⅓ of the spinach, ½ cup water and S&P. Cook, stirring occasionally, 2 to 3 min., until combined and the spinach has wilted.
Make the salad
Meanwhile, in a medium bowl, combine the remaining vinegar, 4 tbsp oil and S&P. Add ½ the cheese, and the remaining tomatoes and spinach; toss well.
Plate your dish
Divide the rice between your bowls. Top with the skillet. Garnish with the remaining cheese. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
