Hmmm… how to describe this recipe? Think chili, but more versatile and better. It’s basically a version of my order at Chipotle. You can make this a salad by placing this on top of some romaine lettuce, and then adding guacamole and cheese, or more like a burrito bowl with rice and beans. For a dish that takes under 30 minutes to make, it packs in a lot of flavor, thanks to a number of strong spices. It also keeps well throughout the week, making this something you can make on Sunday and have throughout the week.
Universal Taco Bowl
- 1 pound lean ground beef
- 1 green pepper, diced
- 1 red or yellow pepper, diced
- 4 cups spinach
- 2 tablespoons chili powder
- 1/2 teaspoon sea salt
- 32 oz. can crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic
- 1 4.5 oz can of chopped green chiles
Heat a large pot over medium heat. Once hot, add olive oil to coat bottom (scant 1 tablespoon) and ground beef. Cook until meat is beginning to brown, stirring occasionally (but not too frequently! It’s easy to sit and stir the whole time, which is not good!). Add in diced peppers and saute for another few minutes. Then add in crushed tomatoes, chili powder, salt, paprika, garlic, and green chiles. Bring heat up until the mixture is bubbling rapidly, and then reduce to a simmer for about 15-20 minutes, until meat is fully cooked through.
You can technically add in the spinach into this mixture within the last 5 minutes, but I’ve found that I like sauteing it or steaming it beforehand lightly and then adding it in last minute for better texture.
Optional Sides:
- easy guac: mash an avocado with some lime juice and sea salt
- shredded romaine lettuce
- brown or white rice
- shredded cheese