Get ready to feast on the irresistible flavors of this Mexican Beef and Veggie Skillet Recipe! Packed with vibrant veggies, hearty beef, and robust seasonings, it’s a one-pan wonder that delights every palate and gets dinner on the table in under 30 minutes.
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, this dish takes only 30 minutes!
- Healthy and Hearty: Packed with proteins and veggies for a balanced meal.
- Customizable Spice Level: Adjust the heat to your liking with additional spices or peppers.
- One-Pan Meal: Less cleanup means more time enjoying your dinner!
Ingredients You’ll Need
Let’s talk about the ingredients that make this Mexican Beef and Veggie Skillet Recipe a star! With such a vibrant array of veggies and spices, each component is essential for the full flavor experience.
- Lean Ground Beef: Provides a hearty base and protein; opt for grass-fed for extra flavor.
- Sweet Potato: Adds natural sweetness and texture to the dish.
- Zucchini, Bell Pepper, and Onion: Offer a medley of colors and nutrients, making the skillet both appealing and nutritious.
- Black Beans: Packed with fiber and protein, they’re a classic Mexican sidekick.
- Taco Seasoning: Brings in the classic Tex-Mex flair; try homemade for a personal twist.
- Shredded Cheese: Melts into gooey perfection, completing the skillet with creamy goodness.
Variations
Don’t be afraid to make this Mexican Beef and Veggie Skillet Recipe your own. Here are some exciting variations that let you tweak the dish to your tastes and dietary preferences.
- Vegetarian Delight: Swap the ground beef for plant-based crumbles or tofu.
- Extra Spice: Add diced jalapeños or a dash of cayenne pepper for an extra kick.
- Cheesy Overload: Use an extra cup of shredded cheese for the ultimate cheesy skillet.
How to Make Mexican Beef and Veggie Skillet Recipe
Step 1: Cook the Sweet Potato
Begin by warming avocado oil in a large skillet over medium-high heat. Add sweet potato cubes and cook them for about 4-5 minutes until they start to soften. This step introduces a sweet undertone to the dish.
Step 2: Add the Vegetables
Next, toss in zucchini, bell pepper, onion, and garlic. Allow these to mingle with the sweet potato for an additional 3-4 minutes until all the veggies become slightly tender and aromatic.
Step 3: Cook the Ground Beef
Push the veggies to one side of the skillet and add the ground beef. Cook it for 7-9 minutes, ensuring to break it into small pieces and drain any excess grease. This step adds the rich, savory aspect to your skillet.
Step 4: Combine All Ingredients
Reduce the heat and mix in the black beans, fire-roasted tomatoes, corn, and taco seasoning. Stir it all together to combine the flavors perfectly.
Step 5: Add Cheese
Sprinkle shredded cheese over the top, cover the skillet with a lid, and let it melt for about 2 minutes off the heat. This cheesy finish ties everything together beautifully.
Pro Tips for Making Mexican Beef and Veggie Skillet Recipe
- Patience with Potatoes: Ensure your sweet potatoes are slightly caramelized for a sweeter flavor.
- Veggie Crunch: Don’t overcook the vegetables to keep some crunch and vibrant color in the dish.
- Cheese Choices: Experiment with different cheese blends like pepper jack for a spicier kick.
- Herb Finish: Add herbs like cilantro at the end to preserve their fresh flavor and color.
How to Serve Mexican Beef and Veggie Skillet Recipe
Garnishes
The finishing touches can make all the difference. Top with freshly chopped cilantro and sliced green onions for that final pop of color and freshness. It’s like adding the exclamation point to your culinary sentence!
Side Dishes
This recipe pairs well with warm tortillas for scooping or a simple side of quinoa or rice. Add a dollop of sour cream or guacamole to elevate it to restaurant quality!
Creative Ways to Present
Consider serving the skillet straight from the pan for a rustic, family-style presentation. Alternatively, use small cast-iron skillets for individual servings at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by storing them in an airtight container in the fridge for up to three days. This makes for a perfect quick meal prep option!
Freezing
Want to save some for later? Package the cooked skillet in a freezer-friendly container and freeze for up to two months. Thaw it in the fridge overnight for effortless meal planning.
Reheating
Reheat your skillet on the stove over medium heat or in the microwave. Stir occasionally to redistribute the heat evenly. Add a splash of water if needed to maintain moisture.
FAQs
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Can I use another type of meat for this recipe?
Absolutely! This recipe works well with ground turkey, chicken, or even a plant-based ground meat for a vegetarian version.
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Is there a substitute for taco seasoning?
If you don’t have taco seasoning, you can make your own blend with chili powder, cumin, garlic powder, and paprika. Adjust the spices to your preferred heat level!
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How can I make it spicier?
For extra heat, add sliced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the skillet as it cooks.
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Can I prepare this dish ahead of time?
Yes, you can prep all the ingredients ahead of time and store them separately in the fridge. Just cook everything together when you’re ready to eat.
Final Thoughts
This Mexican Beef and Veggie Skillet Recipe is an easy yet gratifying dish that combines the best of all flavors. I truly hope you give it a try—it might just become your new favorite weeknight dinner!
Print
Mexican Beef and Veggie Skillet Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Beef and Veggie Skillet is a hearty, flavorful, and easy-to-make one-pan meal combining lean ground beef, colorful vegetables, black beans, and melted cheese, perfect for a quick weeknight dinner with customizable toppings.
Ingredients
For the Skillet:
- 2 teaspoons avocado oil
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 small zucchini, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 small red onion, diced (about 1 cup)
- 4 garlic cloves, minced (about 2 teaspoons)
- 1 lb lean ground beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted tomatoes
- 1 cup frozen corn
- 1 packet taco seasoning (or 1/3 cup of homemade taco seasoning)
- 1 cup Mexican-style or Monterey Jack shredded cheese blend
Optional Garnishes:
- 1/3 cup chopped fresh cilantro
- 3-4 sliced green onions
Instructions
- Cook Sweet Potato: In a large skillet over medium-high heat, add avocado oil and sweet potato cubes. Cook for 4-5 minutes, stirring occasionally, until they start to soften and turn golden.
- Add Vegetables: Add zucchini, bell pepper, onion, and garlic. Cook for an additional 3-4 minutes until slightly tender, stirring frequently to prevent sticking.
- Cook Ground Beef: Push the vegetables to one side of the skillet. Add ground beef to the cleared side and cook for 7-9 minutes, breaking it apart with a spatula until browned and cooked through. Drain excess grease if needed.
- Combine Ingredients: Reduce heat to medium-low. Add black beans, fire-roasted tomatoes, corn, and taco seasoning. Stir everything together to evenly distribute flavors and ingredients. Cook for another 3-4 minutes until heated through.
- Add Cheese: Sprinkle shredded cheese over the mixture. Cover the skillet with a lid and let it sit for about 2 minutes off the heat, allowing the cheese to melt.
- Serve: Remove the skillet from heat. Garnish with chopped cilantro and sliced green onions. Serve hot, optionally topped with avocado, sour cream, or salsa.
Notes
- This skillet meal is versatile and can be customized with your favorite toppings like avocado, sour cream, or salsa.
- You can make this recipe vegetarian by substituting the beef with plant-based crumbles or tofu.
- To make it spicier, add chopped jalapeños or hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated well.
- Use fresh or frozen vegetables as preferred, adjusting cooking times accordingly.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 375 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 70 mg
