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
Units
Scale
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
