Mexican Inspired Beef And Veggie Skillet

Mexican-Inspired Beef and Veggie Skillet

This recipe is a flavourful one-pan wonder, perfect for busy weeknights. Packed with ground beef, colorful veggies, and Mexican spices, it’s a crowd-pleaser that’s easy to clean up after.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or ground turkey)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste
• Toppings (optional): crumbled queso fresco, sour cream, sliced avocado, salsa, lime wedges

Cooking Guide:

1. Heat olive oil in a large skillet over medium heat. Add the onion, bell peppers, and cook for 5-7 minutes, or until softened. Stir in the garlic and cook for an additional minute until fragrant.

2. Push the vegetables to the side of the skillet and add the ground beef. Break it up with a spoon as it cooks, about 5 minutes, or until browned. Drain any excess grease.

3. Season the beef with chili powder, smoked paprika, cumin, and cayenne pepper (if using). Stir to combine and cook for another minute.

4. Stir in the diced tomatoes, black beans, and frozen corn. Bring to a simmer and cook for 5-7 minutes, or until heated through.

5. Remove from heat and stir in fresh cilantro. Season with salt and pepper to taste.

6. Serve immediately over cooked brown rice or cauliflower rice. Top with your favorite toppings like crumbled queso fresco, sour cream, sliced avocado, salsa, and lime wedges.

Tips:

• For a spicier dish, add an additional pinch of cayenne pepper or a few slices of jalapeno pepper with the vegetables in step 1.
• Don’t have fresh cilantro? Substitute with 1/2 teaspoon of dried cilantro.
• To make this recipe vegetarian, simply omit the ground beef and add an extra 15 oz can of black beans or kidney beans, rinsed and drained.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.