Extra Lean Beef Spinach Skillet
This extra lean beef spinach skillet is a healthy dish that you'll enjoy for a quick meal. Check out the very easy recipe here.
Equipment
12-inch (30cm) non-stick skillet
Wooden spoon or silicone spatula
Colander or strainer (for draining beef)
Instant-read thermometer
Paper towels
Ingredients
1 pound ground beef (minced beef) - extra lean (at least 93% lean), about 450g
1 package baby spinach - 5-6 oz / 140-170g
½ cup salsa - chunky medium recommended, 120ml / 130g
¼ teaspoon garlic salt - or to taste- ¼ teaspoon non-stick cooking spray
Instructions
- Cook beef in a large skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until fully browned and no pink remains — about 5-6 minutes. Ground beef must reach 160°F / 71°C internally. Transfer to a colander or strainer set over a bowl to drain the fat. Set beef aside.1 pound ground beef (minced beef)
- Lightly wipe the skillet with a paper towel to remove excess grease and return to the stove over medium heat.
- Lightly coat the skillet with non-stick cooking spray. Add the baby spinach and sprinkle garlic salt evenly over the leaves.1 package baby spinach, 1/4 teaspoon garlic salt, 1/4 teaspoon non-stick cooking spray
- Cook for 4 to 5 minutes, tossing occasionally, until the spinach is wilted and tender.
- Add beef back to the skillet and stir in your salsa.1 pound ground beef (minced beef), 1/2 cup salsa
- Cook for another 4 to 5 minutes, stirring occasionally, until everything is heated through and well combined. Serve immediately over rice, cauliflower rice, or in wraps.
Notes
Storage: Refrigerate in airtight containers for up to 4 days. Freeze in flat portions for up to 3 months — thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat with a splash of water to loosen, or microwave covered on medium power in 90-second intervals, stirring between each.
Make-Ahead: Cook a double batch on Sunday and portion over rice, cauliflower rice, or into wraps for ready-made lunches all week.
Substitution: Frozen spinach works — thaw completely and squeeze out as much water as possible before adding to the pan to avoid a soupy skillet. Use roughly 5-6 oz (140-170g) of thawed, squeezed spinach.
Pro Tip: Use a chunky medium salsa for the best texture. A smooth hot salsa works if you want more heat without adding bulk.
Nutrition
Serving: 1servingCalories: 316kcalCarbohydrates: 5gProtein: 22gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 491mgPotassium: 786mgFiber: 2gSugar: 2gVitamin A: 6814IUVitamin C: 21mgCalcium: 100mgIron: 4mg
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