Ingredients:

  • 1.5 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked brown rice
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup low-sodium beef broth
  • 1.5 cups shredded reduced-fat sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until it is deeply browned and no longer pink. Stir in the diced onions and garlic, cooking until the onions are translucent.
  2. Stir in the smoked paprika, oregano, salt, and pepper. Pour in the drained tomatoes and beef broth, simmering for 3–5 minutes until the liquid reduces slightly and coats the beef in a thick glaze.
  3. Grease a 9x13 inch baking dish with olive oil. Spread the cooked brown rice evenly across the bottom. Layer the chopped spinach over the rice, then pour the beef mixture on top, spreading it to the edges.
  4. Cover the top with a uniform layer of cheddar and Parmesan. Bake at 375°F (190°C) for 60 minutes. Remove the foil for the final 10 minutes and bake until the cheese is bubbling and golden-brown.