Description
A hearty and flavorful Mexican Beef and Veggie Skillet featuring tender sweet potatoes, zucchini, bell pepper, red onion, black beans, and fire-roasted tomatoes, all spiced with taco seasoning and topped with melted Mexican cheese. Perfect for a quick, nutritious dinner packed with protein and vegetables.
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 cubed sweet potatoes and cook for 5 minutes, stirring occasionally, until they begin to soften and brown slightly.
- Add Vegetables: Add diced zucchini, red bell pepper, red onion, and minced garlic to the skillet with the sweet potatoes. Continue cooking for 4 minutes until the vegetables are slightly tender but still crisp.
- Cook Ground Beef: Push the cooked vegetables to one side of the skillet. Add the ground beef to the empty side and cook for 9 minutes, breaking it into small pieces, until fully browned. Drain any excess grease from the skillet.
- Combine Ingredients: Reduce the heat to medium-low. Stir in black beans, fire-roasted tomatoes, frozen corn, and the taco seasoning. Stir well to combine all ingredients evenly and heat through for about 2 minutes.
- Add Cheese: Sprinkle the shredded Mexican-style cheese evenly over the skillet mixture. Cover the skillet with a lid and remove it from the heat. Let it sit for 2 minutes to allow the cheese to melt.
- Serve: Remove the lid, garnish with chopped fresh cilantro and sliced green onions, then serve immediately. Enjoy your flavorful Mexican beef and veggie skillet!
Notes
- This skillet can be customized with additional toppings such as sliced avocado, sour cream, or salsa for extra flavor.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or firm tofu.
- Using lean ground beef helps reduce fat content while maintaining flavor.
- Make sure to drain excess grease after cooking the beef to keep the dish lighter.
- If you like more spice, consider adding a sprinkle of chili powder or a dash of hot sauce.
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
