Filled with ground beef, veggies and of course LOTS of cheese!!
Easy hearty and makes a GREAT meal prep & leftovers!!
Full recipe in video below!
RECIPE:
1 lb extra-lean ground beef (96%)
1 yellow onion, diced
2 stalks celery, chopped
1 russet potato, diced in 1-inch pieces
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp thyme
1/2 tsp each salt & pepper
1 (796mL) can diced tomatoes
4 cups beef broth
2 cups frozen veggies
1 cup light shredded cheddar cheese
Saute ground beef in a large pot or Dutch oven over med-high heat, cooking until browned. Add onions and celery, sauteing for 2-3 minutes until softened.
Add in potatoes, garlic, mustard, Worcestershire, thyme and salt & pepper, stirring until combined. Add diced tomatoes and beef broth, bringing to a boil then simmering for 25 minutes.
Add frozen vegetables, then cook another 5 minutes. Remove from heat, stir in cheese, then stir and enjoy!
Instant Pot instructions
Turn Instant Pot to saute mode then brown the ground beef. After browning, put all the other ingredients besides cheese in the Instant Pot and set to cook on high pressure for five minutes.
Allow the pressure to release naturally (10-20 minutes). Remove lid, stir in cheese, then serve and enjoy!
Slow cooker instructions
Brown the ground beef in a skillet on the stove before putting it in the crock pot. Add all the other ingredients (besides cheese) to the crock pot and cook for four hours on high or six hours on low. Stir in cheese at the end.
6 Servings:
5 points (blue & green)
3 points (purple)
Recipe inspiration from thegirlonthebloor.com