One Pan Mexican Skillet
I don’t know about you, but I need simple and quick recipes basically every day of the week. And when I say simple, I mean short prep/cook time, uncomplicated ingredients, and minimal dirty dishes. This One Pan Mexican Skillet checks ALL of those boxes. Let’s make it!!
Carbohydrates 21g
Protein 25g
Fat 9g
Saturated Fat 3g
Fiber 6g
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1 lb lean ground beef (93/7) or ground turkey breast (or other protein of choice)
- 3 tbsp low sodium taco seasoning
- 1 can (15oz) low sodium or no salt added black beans
- 1 can (4oz) green chilis
- 1 can low sodium or no salt added diced tomatoes
- 1/2 cup shredded Mexican blend cheese
- Serve on/with: tortillas, tortilla chips, plantain chips, lettuce wraps, bed of lettuce
Instructions
- Heat olive oil over medium-high heat in a large nonstick skillet (I used a 12-inch cast iron skillet).
- When olive oil is fragrant, add garlic, onion, and bell pepper. Sauté for 3-5 minutes.
- Add ground meat of choice to skillet and cook, breaking up meat with a spatula or wooden spoon, until beef is no longer pink, about 5 minutes.
- Once the beef is fully cooked, add taco seasoning, tomato sauce, green chiles, and black beans. Stir to combine. Bring to a boil over medium/high heat.
- Once boiling, turn down to low and cover. Let simmer for 5-10 minutes, or until it has come to a thickness of your liking.
- Top with cheese and let melt.
- Serve skillet mixture on tortillas, lettuce wraps, a bed of lettuce, or serve as a dip with your favorite tortilla chips or plantain chips.
Notes
*The nutrition figures above are for one serving (skillet mixture only) and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
Tried this recipe?Let us know how it was!