Oaxacan Poblano Beef Skillet

Lean ground beef simmered with roasted poblano peppers, black beans, and fire-roasted tomatoes over fluffy riced cauliflower.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Carb

Tags

• one-pot
• quick
• healthy
• comfort food
• smoky

Ingredients

• 1.5 pound ground beef (93% lean)
• 2 poblano peppers (medium, seeded and diced)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 can diced fire-roasted tomatoes (14.5 oz can, undrained)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 package riced cauliflower (12 oz package, steamed)

Instructions

1. Heat a large skillet over medium-high heat. Add the 93% lean ground beef, diced yellow onion, and diced poblano peppers. Cook for 6 to 8 minutes, breaking up the beef, until browned and cooked through to 160°F.
2. Stir in minced garlic, smoked paprika, dried oregano, and kosher salt. Cook for 1 minute until fragrant.
3. Add the diced fire-roasted tomatoes with their juices and the rinsed black beans. Lower heat to medium and simmer for 6 minutes until the sauce slightly thickens.
4. Microwave or steam the riced cauliflower according to package directions, then spoon into bowls and top with the hot beef and poblano mixture.

Notes

Keeps well in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition (per serving)

• Calories: 395
• Protein: 41 g
• Carbohydrates: 26 g
• Fat: 13 g
• Fiber: 8 g
• Sodium: 690 mg
• Saturated Fat: 4.5 g
• Sugar: 5 g
• Cholesterol: 105 mg