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Mexican-Inspired Beef & Veggie Skillet
This SUPER QUICK Skillet Meal is EXACTLY what you’re going to want to make throughout the late summer months once those zucchini and summer squash start to pile up in gardens and the markets.
You only need 20 minutes, and a few SIMPLE ingredients, and you’ll have a TASTY dinner on the table – fast!
Since you’re only using one pan, clean-up is easy too!
Keep this recipe handy, because you’ll use it a lot when those zucchini and summer squash are plentiful and inexpensive! If you’re using this for meal prep, be sure to keep the chips separate and add them just before eating. Makes for an EXCELLENT grab-n-go lunch idea!
Consider doubling up the recipe, enjoy some for dinner, then pack up the remaining into bowls for future lunches this week. They stay well refrigerated for 4 days. Add corn chips immediately before serving.
Be sure to adjust seasonings to YOUR personal preferences. Love garlic? Add more. Have a favorite herb or spice? Throw it on in!
Highly suggest trying this with Bison too!
Bison can be a nutritious alternative to beef, as it contains more omega-3 fatty acids.
Bison tends to be leaner than beef, too …. and it’s an excellent source of protein, B vitamins, and iron.
Plus, it contains the antioxidant selenium, and zinc, which helps your body heal. Use bison the same way you would use beef.
➡️ Tortilla chips are just SO GOOD:
First up, choose the best tortilla chips you can get your hands on, that fit your particular nutritional needs.
Jackson’s Honest, Thrive Market, and Siete brands make a few varieties of chips that I love!
The oils they use are really important. Ideally, we want to avoid vegetable oils. I lean towards chips that are made with avocado oil or coconut oil.
Always read through the ingredients list on the package. They should be simple and self-explanatory. We’re only using a small portion of chips to crumble into our salad to give it that nice crunchy texture.
➡️ What’s really in those seasoning packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are often made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes WAY better too!
BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
Taco Seasoning Ingredients:
- 2 Tbsps chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 tsps ground cumin
- 2 tsps sea salt
- 2 tsps ground black pepper
Instructions for Taco Seasoning:
In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 2 Tablespoons per pound of ground meat is perfect.
6 servings
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 1 large onion, diced
- 1 zucchini, cut in half lengthwise and sliced
- 1 summer squash, cut in half lengthwise and sliced
- 2 bell peppers, seeded and diced
- 2 Tbsps homemade taco seasoning, divided
- 1-1/2 lbs lean ground beef
- 1 x 15oz can black beans, drained rinsed
- 1 x 8 oz jar green or red salsa
- 1 clove of fresh garlic, minced
- 3 green onions, sliced
- a handful of fresh parsley or cilantro, chopped
- corn chips if desired
Instructions:
Heat the oil in a large skillet over medium-high heat.
Sauté the onion, zucchini, squash, and peppers for about 4 minutes. Stir in half of the taco seasoning and continue to cook for 1 minute longer. Set veggies aside on a plate.
Add your ground beef into the skillet and cook while breaking it up with a wooden spoon until no longer pink. Drain any excess grease. Sprinkle cooked beef with remaining taco seasoning, then stir to incorporate.
Stir in the beans, salsa, and minced garlic, then continue to cook for 3 minutes.
Return the veggies back into the skillet, stir to heat, then garnish with green onions, freshly chopped herbs, and chips as desired.
Enjoy!
💚Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 large onion, diced
- 1 zucchini, cut in half lengthwise and sliced
- 1 summer squash, cut in half lengthwise and sliced
- 2 bell peppers, seeded and diced
- 2 Tbsps homemade taco seasoning, divided
- 1-1/2 lbs lean ground beef
- 1 x 15oz can black beans, drained rinsed
- 1 x 8 oz jar green or red salsa
- 1 clove of fresh garlic, minced
- 3 green onions, sliced
- a handful of fresh parsley or cilantro, chopped
- corn chips if desired
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Sauté the onion, zucchini, squash, and peppers for about 4 minutes. Stir in half of the taco seasoning and continue to cook for 1 minute longer. Set veggies aside on a plate.
- Add your ground beef into the skillet and cook while breaking it up with a wooden spoon until no longer pink. Drain any excess grease. Sprinkle cooked beef with remaining taco seasoning, then stir to incorporate.
- Stir in the beans, salsa, and minced garlic, then continue to cook for 3 minutes.
- Return the veggies back into the skillet, stir to heat, then garnish with green onions, freshly chopped herbs, and chips as desired.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 large onion, diced
- 1 zucchini, cut in half lengthwise and sliced
- 1 summer squash, cut in half lengthwise and sliced
- 2 bell peppers, seeded and diced
- 2 Tbsps homemade taco seasoning, divided
- 1-1/2 lbs lean ground beef
- 1 x 15oz can black beans, drained rinsed
- 1 x 8 oz jar green or red salsa
- 1 clove of fresh garlic, minced
- 3 green onions, sliced
- a handful of fresh parsley or cilantro, chopped
- corn chips if desired
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Sauté the onion, zucchini, squash, and peppers for about 4 minutes. Stir in half of the taco seasoning and continue to cook for 1 minute longer. Set veggies aside on a plate.
- Add your ground beef into the skillet and cook while breaking it up with a wooden spoon until no longer pink. Drain any excess grease. Sprinkle cooked beef with remaining taco seasoning, then stir to incorporate.
- Stir in the beans, salsa, and minced garlic, then continue to cook for 3 minutes.
- Return the veggies back into the skillet, stir to heat, then garnish with green onions, freshly chopped herbs, and chips as desired.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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