Description
A flavorful and hearty Mexican Beef and Veggie Skillet combining lean ground beef, sweet potatoes, fresh vegetables, black beans, and spices topped with melted cheese and garnished with cilantro and green onions. Perfect for a quick 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, add avocado oil and sweet potato cubes. Cook for 5 minutes, stirring occasionally to brown evenly.
- Add Vegetables: Add diced zucchini, red bell pepper, onion, and minced garlic to the skillet. Cook for 4 minutes until the vegetables start to soften but remain slightly crisp.
- Cook Ground Beef: Push the vegetables to one side of the skillet and add the ground beef to the empty space. Cook for 9 minutes, breaking it into small pieces with a spatula until fully browned. Drain any excess grease from the skillet.
- Combine Ingredients: Reduce heat to medium-low, then add black beans, fire-roasted tomatoes, frozen corn, and taco seasoning to the skillet. Stir everything together thoroughly to combine the flavors.
- Add Cheese: Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with a lid and let it melt off the heat for 2 minutes.
- Serve: Remove the lid, garnish with chopped fresh cilantro and sliced green onions, then serve warm.
Notes
- This skillet meal is versatile and can be customized with your favorite toppings like avocado slices, sour cream, or salsa.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or firm tofu crumbles for a delicious meatless option.
- If you prefer a spicier dish, add a pinch of cayenne pepper or extra jalapeños to the mixture.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
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
