Sliders are a great way to stretch out a small amount of ground meat. I made this dish, which is reminiscent of a sloppy Joe (though a lot tidier), to use up the half-pound of left-over ground beef, and added vegetables to bulk it out and lighten it up.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ pound lean ground beef
- 2 ½ teaspoons kosher salt, more to taste
- ½ teaspoon black pepper
- 1 medium yellow onion, diced (1 cup)
- 1 small red bell pepper, seeded and diced (1/2 cup)
- 1 small carrot, peeled and diced (1/2 cup)
- 1 medium zucchini, trimmed and diced (3/4 cup)
- 2 garlic cloves, finely chopped
- 1 ½ teaspoons hot smoked paprika
- 1 (15-ounce) can chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons red wine vinegar, to taste
- Slider or other buns, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
212 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 13 grams protein; 36 milligrams cholesterol; 1561 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat the oil in a large skillet over medium-high heat. Add the beef and season with 1/2 teaspoon of the salt and 1/2 teaspoon the pepper. Cook, stirring, until golden brown, about 5 minutes. Using a slotted spoon, transfer beef to a plate.
- Add the onion, pepper, and carrot to the skillet. Cook, stirring, until vegetables are soft, 5 to 10 minutes. Stir in the zucchini and garlic. Season mixture with 1 1/2 teaspoons salt and paprika. Pour in the tomatoes and Worcestershire. Return the beef to the skillet. Simmer mixture until thick, about 10 minutes. Season with the remaining 1/2 teaspoon salt and vinegar, adding more as needed. Spoon mixture onto buns and serve.
40 minutes
Dining and Cooking