Description
A flavorful and hearty Mexican Beef and Veggie Skillet featuring lean ground beef, sweet potatoes, black beans, and vibrant vegetables, all seasoned with taco spices and topped with melted cheese for a delicious one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Skillet Ingredients
- 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, until they start to soften.
- Add Vegetables: Add diced zucchini, red bell pepper, red onion, and minced garlic to the skillet. Cook for 4 minutes, stirring occasionally, until the vegetables are slightly tender.
- Cook Ground Beef: Push the vegetables to one side of the skillet. Add ground beef to the empty side and cook for 9 minutes, breaking it up into small pieces, until fully browned. Drain any excess grease from the pan.
- Combine Ingredients: Lower the heat to medium-low. Add black beans, fire-roasted tomatoes, frozen corn, and taco seasoning to the skillet. Stir well to combine all ingredients evenly and heat through.
- Add Cheese: Sprinkle shredded cheese over the mixture. Cover the skillet with a lid and let the cheese melt for 2 minutes off the heat.
- Serve: Remove the lid, garnish with fresh chopped cilantro and sliced green onions if desired, and serve hot.
Notes
- This skillet meal is very versatile—add other 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 crumbled and cooked similarly.
- Use homemade taco seasoning to control the salt content and tailor spices to your taste.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
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
