Skillet Beef Fiesta

Flavorful ground beef, bell peppers, and corn are simmered in a zesty tomato sauce, creating a vibrant Mexican-inspired dish served with warm tortillas.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.08/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• savory
• budget-friendly

Ingredients

• 1 pound ground beef (80/20 lean)
• 1 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 red bell pepper (large, chopped)
• 15 ounce diced tomatoes (undrained)
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 flour tortillas (small, warmed)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. In a large skillet, cook the 1 pound ground beef over medium-high heat, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
2. Add the 1 each yellow onion and 1 large red bell pepper to the skillet. Cook, stirring occasionally, until vegetables soften slightly, about 5 minutes.
3. Stir in the 2 cloves garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon dried oregano. Cook for 1 minute until fragrant.
4. Pour in the 1 (15-ounce) can diced tomatoes and add the 1 cup frozen corn. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5 minutes, allowing flavors to meld.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve the skillet mixture warm with 8 small flour tortillas. Garnish with 1/4 cup fresh cilantro, if desired.

Notes

Add a dollop of sour cream or a sprinkle of shredded cheese for extra flavor when serving. This also tastes great over rice or in lettuce cups for a lower-carb option.

Nutrition (per serving)

• Calories: 485
• Protein: 31.8 g
• Carbohydrates: 38.6 g
• Fat: 24.5 g
• Fiber: 6.3 g
• Sodium: 820 mg
• Saturated Fat: 10.5 g
• Sugar: 7.1 g
• Cholesterol: 80 mg