This easy, protein-packed, & super #beefy Texmex bowl is the hero of my meal prep this week!
I've made this a few times swapping out different proteins including ground turkey and shredded chicken, but the lean ground beef variation might be my favorite so far.
Full recipe below:
Super Beefy Texmex Bowl
2lbs of lean ground beef (I use 94% lean)
1 can of fire-roasted tomatoes
1 cup of dry quinoa
1 can of black beans
1.5 cups of veggie broth (or chicken or beef)
1 tbsp of olive oil
1 red pepper
1 orange or yellow pepper
4 handfuls of spinach
1 jalapeno (optional for spice)
1 tbsp garlic
4 tbsp of taco seasoning (2 for the beef and 2 for the rest)
1. Brown the ground beef in a skillet with 2 tbsp of the taco seasoning until cooked thoroughly.
2. While the beef is cooking, get a big pot that can hold all of these ingredients and use your olive oil to soften the garlic and peppers. If the garlic starts burning you've gone too far.
3. Add in your diced tomatoes, black beans, broth, and quinoa to the big pot and stir to combine. When the beef is cooked, drain it and add it in too. Throw the other 2 tbsp of taco seasoning in there as well and mix it all up.
4. Cook everything on medium heat until it starts to bubble. Then reduce to a simmer on low heat and cover. Cook for 25-30 minutes, stirring a few times so it doesn't stick to the bottom of the pot. When you have about 5 minutes left of cooking time, stir in the spinach. You'll know it's done when the quinoa is fluffy-looking.
Note: It'll start out liquidy but it'll thicken up quick as it's cooking. If it gets too thick and starts to stick to the bottom, add more broth as needed.
Toppings: You can top this with sour cream, greek yogurt, avocado, cheese, or my personal favorite, vegan queso (which is delicious and very macro-friendly!).
1 serving, no toppings
If you want to lower the carbs I'd suggest cutting the quinoa to 1/2 cup or leaving it out altogether!