Description
Balanced and perfectly seasoned this Tex Mex ground beef skillet is a satiating meal that is simple to make and I promise, you’ll be excited for leftovers!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 lb lean ground beef
- 1 red bell pepper, diced
- 1 sweet onion, diced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 3 tablespoons tomato paste
- 1 can fire roasted diced green chiles
- 2/3 cup roasted frozen corn
- 1 large sweet potato (3/4 lb), peeled and cubed small
- ½ cup water
- ¾ cup grated sharp cheddar cheese
- 1 large jalapeño pepper, ribs and seeds removed, roughly chopped
- 1 avocado
- 1 cup cilantro
- 1 clove garlic, roughly chopped
- 3 tablespoons mayo
- 2 tablespoons olive oil
- ½ lime, juice of
- 1/3 cup water
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Blend: Blend jalapeño, avocado, cilantro, garlic, mayo, olive oil, lime juice, 1/3 cup water, salt, and pepper in a high-speed blender until smooth and creamy.
- Brown: In a large skillet, heat avocado oil over medium high heat. Brown the ground beef, breaking it up with a spatula, until cooked through (about 3-5 minutes). Drain if needed.
- Sauté: Add the red bell pepper, onion, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper to the skillet. Cook over medium heat until veggies are softened (about 5 minutes).
- Combine: Stir in the chopped chipotle pepper, adobo sauce, tomato paste, green chiles, roasted corn, sweet potato, and 1/2 cup water. Toss until well combined.
- Simmer: Cover the skillet with a lid and reduce heat to low. Simmer for 15 minutes, stirring halfway through, until sweet potatoes are tender.
- Finish: Top the skillet with grated sharp cheddar cheese and return the lid until melted. Serve in bowls topped with green onions, cilantro, and jalapeño crema.
Notes
Cube sweet potatoes into small 1/2-inch cubes for even cooking. Use an oven-safe skillet to keep the meal warm. For extra fiber, add a can of black beans. Store portions in airtight containers for up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 501 kcal
- Sugar: 10.5 g
- Sodium: 893.5 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25.6 g
- Fiber: 3.6 g
- Protein: 33.8 g
- Cholesterol: 111.2 mg
Keywords: Beef Casseroles, Dinner, Gluten-Free, Healthy, High-Protein, Mexican, Quick and Easy, Stovetop, Winter