Fire Roasted Tomato Beef with Rice and Refried Beans
Ground beef coated with a homemade enchilada sauce and mixed with a variety of vegetables. This meat is served with a side of rice and refried beans.
PER SERVING – MAKES 6
520 CALS
PREP TIME
15 MINUTES
COOK TIME
30 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 45g | 40g | 20g |
STANDARD RECIPE
WEIGHT LOSS
WEIGHT GAIN
STANDARD RECIPE
Fire Roasted Tomato Beef with Rice and Refried Beans
Servings: 6
Calories: 520kcal
Ground beef coated with a homemade enchilada sauce and mixed with a variety of vegetables. This meat is served with a side of rice and refried beans.
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Ingredients
For the Beef and Sauce
- 2 lbs (908 g) ground beef (90/10)
- 14.5 oz (411 g) can fire roasted tomatoes
- 2 Tbsp (20 g) red onion diced
- 1 Tbsp (15 ml) white vinegar
- 1 Tbsp (8 g) chili powder
- 1 tsp (1 g) oregano
- 1 Tbsp (15 ml) olive oil
For the Vegetables
- 1 medium (200 g) zucchini
- 8 oz (227 g) mushrooms
- 1 medium (150 g) red pepper
- 1 medium (200 g) red onion
- 1 Tbsp (15 ml) olive oil
For the Rice & Beans
- 3 cups (450 g) cooked rice
- 1 can (454 g) refried beans
Instructions
For the Rice
- Cook enough rice to have 3 cups of cooked rice. 1 cup of uncooked rice will yield around 2-3 cups of cooked rice.
For the Enchilada Sauce
- Add 2 Tbsp of diced red onion, 1 can of fire roasted tomatoes, 1 Tbsp vinegar, 1 Tbsp chili powder, 1 tsp oregano, and 1 tsp salt to a blender. Blend until smooth.
For the Beef
- In a large skillet over medium high heat, begin to brown the beef.
- When the beef is about 85% of the way cooked, add in the enchilada sauce and reduce the heat to medium low. Allow it to simmer to cook out the tomatoes.
For the Vegetables
- Wash and cut your vegetables into a large dice.
- Heat another large skillet over medium high heat and add 1 Tbsp of olive oil. Sauté the vegetables in order of how long it will take them to cook. Onions and peppers, then zucchini, then mushrooms.
- Season with salt and pepper to taste.
For the Beef and Vegetable Mix
- Once the vegetables have cooked down and finished cooking, add them to the skillet with the beef and sauce and toss to mix. Season with salt to taste.
Plating
- This recipe makes 6 servings. Add ½ cup of the rice and about ½ cup of the beans to each container. The beans don't need to be cooked, you can just open the can and divide the entirety of it between your containers. Split the beef mixture evenly into each container. Top with cilantro if you wish.
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 40g | Fat: 20g
WEIGHT LOSS
WEIGHT GAIN
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
STANDARD RECIPE NUTRITION
Servings
Carbs
270.3g
Protein
239.7g
Fat
120.1g
Calories
3120.9 cals
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
193.3g
Protein
195.7g
Fat
94.4g
Calories
2405.6 cals
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
473.3g
Protein
279.9g
Fat
123.2g
Calories
4121.6 cals
This Post Has 7 Comments
Quick, easy, cheap, good. Another staple meal.
Thank you, glad you liked it 😎
Another excellent, hide some veggies, recipe. Like having the change of texture with the refried beans thrown in, though I tend to just mix it all up when I heat. Going to try this with refried black beans next go, think it might give a different contrast
I’m never actually made my own enchilada sauce before. I was this close to buying a jar of pre-made sauce because the store didn’t have fire roasted tomatoes. I decided to go to another grocery store and grabbed the can. So glad I did. Didn’t know a) it was so easy to make and b) its way cheaper than the pre-made stuff. Thx so much for this simple recipe. This sauce is definitely the star of this dish. Gonna make another batch of the sauce to use in the future.
This is a fan favorite between both my husband and I. Quicker than some of the other recipes which is also another bonus. We are not a mushroom family, so subbed the mushroom with eggplant….
Super easy meal, I liked it overall but the protein reminded me of an Italian bolognese (meat sauce).
Unreal how good this meal is. Favorite of the 5 I’ve tried so far.