Go Back
Beef Tomato Brown Rice and Kale Bake
Andre Lewis

Beef Tomato Brown Rice and Kale Bake

Cooked brown rice and chopped kale turn a pound of beef into a sturdy weeknight pan with plenty of chew. The kale cooks in the beef skillet until tender before tomato joins. Mozzarella is modest and functional, holding the servings together rather than burying the vegetables.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 6 cups chopped stemmed kale
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups cooked brown rice
  • 2 cups shredded mozzarella divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Add kale and cook 6 to 8 minutes until tender, then add garlic and tomato paste for 1 minute.
  3. Stir in tomatoes, basil, salt and pepper and simmer 5 minutes.
  4. Fold in brown rice and 1 1/2 cups mozzarella. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.