1. Heat the olive oil or bacon fat in a large skillet over medium-high heat. Once shimmering, add the chopped onion and sauté until translucent, about 5 minutes. This is where the aroma starts to smell like home — take a deep breath.
2. Add the garlic and diced bell peppers. Cook for another 2-3 minutes until fragrant and softened.
3. Push the veggies to the side of the pan and add the ground beef. Break it apart with a wooden spoon, and cook until browned all over, about 7-8 minutes. Don’t rush this part — browning the meat well adds so much flavor, something Mama Lu always emphasized.
4. Once the beef is browned, stir in the tomato paste, smoked paprika, oregano, and red pepper flakes. Let this cook for a minute to toast the spices and deepen the flavors.
5. Add the canned diced tomatoes and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pan — that’s pure gold for flavor.
6. Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently for 20-25 minutes, uncovered, until the sauce thickens and the flavors meld together.
7. While the beef mixture simmers, cook your rice or quinoa according to package instructions. I like to make mine in a big batch on Sunday, so it’s ready for the week.
8. Season the beef mixture with salt and pepper to taste. Give it one last stir and sprinkle with fresh parsley or cilantro before serving or packing into meal prep containers.

One of my favorite things about this recipe is how forgiving it is. You can swap veggies, add beans, or stir in some greens at the end — all depending on what’s in your fridge or what you’re craving. It’s that kind of flexible, soulful cooking that Mama Lu’s kitchen was all about.