Description
A flavorful and colorful Mexican Beef and Veggie Skillet packed with sweet potatoes, zucchini, bell pepper, black beans, tomatoes, and seasoned ground beef, topped with melted Mexican cheese and fresh garnishes. Perfect for a hearty and nutritious weeknight dinner.
Ingredients
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 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, heat the avocado oil. Add the sweet potato cubes and cook for 4-5 minutes, stirring occasionally until they begin to soften.
- Add Vegetables: Add the diced zucchini, red bell pepper, onion, and minced garlic to the skillet. Continue cooking for an additional 3-4 minutes until the vegetables are slightly tender.
- Cook Ground Beef: Push the vegetables to one side of the skillet. Add the lean ground beef on the empty side and cook for 7-9 minutes, breaking it up into small pieces with a spatula. Drain any excess grease from the skillet.
- Combine Ingredients: Lower the heat to medium-low. Add the drained black beans, fire-roasted tomatoes, frozen corn, and taco seasoning to the skillet. Stir everything together thoroughly and heat through for about 2-3 minutes.
- Add Cheese: Sprinkle the shredded Mexican cheese blend over the mixture. Cover the skillet with a lid and remove it from heat. Let the cheese melt for 2 minutes with the residual heat.
- Serve: Uncover the skillet and garnish with chopped fresh cilantro and sliced green onions. Serve warm immediately.
Notes
- This skillet meal is versatile and can be customized with your favorite toppings such as avocado slices, sour cream, or salsa for extra flavor.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or firm tofu crumbles.
- For a spicier dish, add a small diced jalapeño or a pinch of cayenne pepper when cooking the vegetables.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
- Use low-fat shredded cheese to reduce fat content if desired.
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
