Description
This Mexican Beef and Veggie Skillet is a hearty, flavorful one-pan meal featuring tender sweet potatoes, fresh vegetables, seasoned ground beef, black beans, and melted cheese. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner packed with nutritious ingredients and vibrant Mexican-inspired spices.
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 and add the sweet potato cubes. Cook for 4-5 minutes, stirring occasionally, until they start to soften and brown slightly.
- 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 but still crisp.
- Cook Ground Beef: Push the vegetables to one side of the skillet and add the lean ground beef to the empty side. Cook for 7-9 minutes, breaking the meat into small pieces with a spatula, until browned and cooked through. 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 to the skillet. Stir well to combine all the ingredients evenly and warm through.
- Add Cheese: Sprinkle the shredded Mexican-style cheese over the mixture. Cover the skillet with a lid and let the cheese melt off the heat for about 2 minutes.
- Serve: Remove the lid and garnish with chopped fresh cilantro and sliced green onions. Serve immediately and enjoy your delicious Mexican Beef and Veggie Skillet.
Notes
- This skillet meal is very versatile—feel free to add favorite toppings like sliced avocado, sour cream, or salsa for extra flavor.
- To make this recipe vegetarian, substitute the ground beef with plant-based ground crumbles or firm tofu, and adjust seasoning as needed.
- Use low-fat cheese or reduce the cheese amount for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a gluten-free version, ensure the taco seasoning does not contain gluten or make your own blend.
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
