Chorizo and ground beef jazz up these Brussels sprouts and make for a super simple, nutritious, and tasty weeknight keto dinner.
Course Main Course
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 391kcal
Ingredients
1poundground beef
1/2poundchorizowith casings removed
2-3tbspextra virgin olive oil
1 1/2poundsBrussels sproutstrimmed and cut in half, I used frozen and just thawed, drained, and chopped
1/4tspsea salt
1/4tspground black pepper
1/2tspsmoked paprika
1tspminced garlicheaping
Instructions
In large pot, over medium heat, brown and break apart ground beef. Once browned, remove from pot, drain excess grease, and place beef in separate dish to the side.
Add chorizo to pot and, over medium to medium high heat, cook and break it apart. Once cooked through, use slotted spoon to remove chorizo to separate dish (on top of ground beef) leaving all excess grease in the pot.
Add olive oil to pot and heat, on medium high, until oil is shimmery.
Add Brussels sprouts to pot, season with salt and pepper, and cook until sprouts begin to brown, stirring frequently to prevent sprouts from burning. Stir in smoked paprika and then add in garlic, before cooking about a minute more.
Stir ground beef and chorizo together, return to pot with Brussels sprouts, and stirring from the bottom, gently combine all. Lower heat and simmer for an additional 10-15 minutes.