I am always trying to find creative ways to use ground meat. It’s a protein that I almost always have in the fridge because it’s so easy to cook at the last minute. The only issue with ground meat is that it can be boring… unless you spice it up! That’s exactly what I’ve done with this recipe.
My recipe for spicy sage ground beef and green beans is delicious on its own or served over rice or cauli-rice. If you’re eating it for breakfast, you can even top it with a fried egg (my favorite thing to do with leftovers!). And you can also of course use any ground meat in this dish.
Make this on a busy weeknight – it’s so simple, so flavorful and so good!
Spicy Sage Ground Beef and Green Beans
Spicy Sage Ground Beef and Green Beans
Ingredients
- 2 tablespoons avocado oil or fat of choice
- 1 onion chopped
- 1 Serrano pepper minced
- 1 teaspoon minced garlic
- 2 tablespoons of chopped sage
- 1 pound ground beef
- 2 teaspoons salt adjust to taste
- 1/2 teaspoon black pepper
- 1 pound green beans
Instructions
- Add the avocado oil, onion, and Serano pepper to a dutch oven over medium heat and sauté for 5 minutes.
- Next, add the garlic and sage and sauté for 2 minutes.
- Add the ground beef, salt, black pepper and cook until the meat is mostly browned.
- Then add the green beans, mix well and cover with a lid. Reduce the heat to low and cook for 7 to 10 minutes or until green beans are tender
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Rose Martine says
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
My Heart Beets says
Thanks, Rose! I have a print option on the recipe card – is it not working for you?
Ron says
Delicious filling easy to make recipe.
Michele says
I made this is a an extra weekend meal to eat off of and it was really yummy! I had all of the ingredients on hand except for the serrano pepper so I subbed in some cayenne (maybe 1/8 to 1/4 tsp) for a mild kick. My 10yo doesn’t like things as spicy as my husband and I do!
I’m wondering though is 2tsp salt is a typo. It seemed high to me so I reduced to 1tsp and it was plenty salty.