What's for Dinner: Beef & Veggie Spaghetti

Last night I cooked using my first lb of meat from my grass-fed beef order...and it was delicious!! This recipe was a HUGE hit with everyone in the family! Even the girls who can sometimes be finicky were scarfing this one down!! Score!

 Beef and Veggie Spaghetti 

10oz cooked whole wheat spaghetti 

1 lb ground beef 

1 tbsp olive oil 

1/2 cup green bell pepper- diced 

1/2 cup red bell pepper- diced 

1/4 cup red onion- diced 

2 cloves garlic- diced 

1 (14.5oz) can organic diced fire-roasted tomatoes- drained 

1/2 tsp dried oregano 

1/2 tsp dried basil 

1/4 tsp sea salt 

1/4 tsp black pepper 

2 1/4 cups cheddar cheese 

 Cook Spaghetti according to package directions, drain and set aside covered. In a skillet over medium heat add olive oil, bell peppers, onion, and garlic and saute until veggies are tender. Remove veggies from heated skillet. In same skillet brown the ground beef until no longer pink, drain and add cooked veggies. If cooking with grass-fed beef be sure not to overcook since it tends to cook faster than conventional beef. Add tomatoes, cooked spaghetti and all spices to the beef mixture. Continue to cook briefly until all is heated thru. Mix in 2 cups of cheese and stir until melted. Transfer all to lightly greased casserole dish. Bake 15 min at 350 degrees. Remove and add remaining 1/4 cup cheese and continue to bake 5 min until cheese is melted. Serve hot!! YUM!!