Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 large sweet bell peppers, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 tbsp tomato paste
  • 2 cups cooked white rice
  • 1/2 cup beef broth
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add ground beef, seasoning with salt and pepper. Press the meat flat and sear undisturbed for 3-4 minutes until a mahogany crust forms. Break the meat apart, cook until no longer pink, then remove and set aside, leaving the rendered fat in the pan.
  2. In the same skillet, add diced onions and bell peppers. Sauté for 5-6 minutes until peppers are slightly charred and onions are translucent. Stir in minced garlic and smoked paprika, cooking for 60 seconds.
  3. Return the cooked meat to the skillet. Stir in tomato paste and cook for 2 minutes. Pour in diced tomatoes and beef broth, then simmer on medium-low for 5-8 minutes until the liquid has reduced.