Description
A flavorful and hearty Mexican Beef and Veggie Skillet made with lean ground beef, sweet potatoes, black beans, and a vibrant mix of vegetables, seasoned with taco spices and topped with melted cheese. Perfect for a quick and satisfying 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 avocado oil. Add the sweet potato cubes and cook for 4-5 minutes, stirring occasionally, until they start to soften.
- Add Vegetables: Add the diced zucchini, red bell pepper, red onion, and minced garlic to the skillet. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables are slightly tender.
- Cook Ground Beef: Push the vegetables to one side of the skillet. Add the ground beef to the empty side and cook for 7-9 minutes, breaking it up into small pieces with a spatula. Cook until fully browned and no longer pink. Drain any excess grease from the skillet.
- Combine Ingredients: Reduce the heat to medium-low. Add the drained black beans, fire-roasted tomatoes, frozen corn, and taco seasoning into the skillet. Stir everything together to combine thoroughly and heat through.
- Add Cheese: Sprinkle the shredded Mexican cheese blend evenly over the top of the mixture. Cover the skillet with a lid and remove from heat, allowing the cheese to melt for about 2 minutes.
- Serve: Remove the lid, garnish the skillet with chopped fresh cilantro and sliced green onions. Serve warm and enjoy your hearty Mexican beef and veggie skillet.
Notes
- This skillet meal is versatile and can be customized with your favorite toppings such as avocado slices, sour cream, or salsa for added flavor.
- For a vegetarian version, substitute the ground beef with plant-based crumbles or firm tofu crumbled into pieces.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- Using frozen corn helps save prep time, but fresh corn kernels can be used when in season.
- Adjust the spice level by adding more or less taco seasoning or including diced jalapeños for extra heat.
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
