Moroccan Spiced Beef and Veggie Skillet
  • 1 pound Ground Beef
  • 1 half of a medium Yellow Onion, diced
  • 1 medium Zucchini, thickly sliced
  • 1 cup frozen Peas and Carrots
  • 2 cups steamed Green Beans, chopped
  • 1 minced clove of Garlic
  • 1 tablespoon Ras El Hanout
  • 1 tablespoon fresh Lemon Juice
  • ¼ cup Water
  • Salt and Pepper to taste
  1. In a large skillet and over high heat, brown the ground beef with the diced onion. Once browned, drain the grease and lower the heat to medium-high.
  2. Add the minced garlic, the lemon juice and stir in the Ras El Hanout. Cook 1 minute.
  3. Stir in the water, using it to deglaze the pan if necessary.
  4. Add the vegetables and cook until the zucchini is cooked (3-4 minutes).
  5. Taste as season with salt and pepper to taste. (I added ½ a teaspoon of salt and several dashes of cracked black pepper)
Recipe by Following In My Shoes at