Beef and Tomato Skillet with Warm Spices
Ingredients
- 1 poundground beef
- 1yellow onion
- 3 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- 2 tablespoontomato paste
- ½ cupbeef broth
- ¾ teaspoonground cumin
- ½ teaspoonground coriander
- ½ teaspoonpaprika
- ·salt
- ·black pepper
- 1 tablespoonolive oil
- ¼ cupfresh cilantro
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5–7 minutes. Drain off excess fat if needed.
- 02
Stir in tomato paste and cook for 1 minute until fragrant.
- 03
Add cumin, coriander, and paprika. Stir to coat the beef and cook for 30 seconds.
- 04
Pour in crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- 05
Season to taste with salt and black pepper.
- 06
Divide into bowls, top with fresh cilantro, and serve as is or over rice, couscous, or with warm bread.
Spice Tips
For deeper warmth, add 1/4 teaspoon ground cinnamon with the other spices. For a subtle heat, stir in 1/4 teaspoon cayenne or a pinch of red pepper flakes. A squeeze of fresh lemon juice at the end brightens the tomato flavor.
Serve over rice, couscous, egg noodles, or crusty bread to soak up the sauce. Leftovers keep refrigerated for 3 days and freeze well for up to 1 month.