Mexican Veggie Skillet

Taco Tuesday looks new and improved with this Mexican Veggie Skillet! Yes it still has ground beef, but it’s also packed full of flavorful, nutrient dense vegetables. This is a fun dish because you can honestly play around with it and throw in whatever veggies you have on hand. Not too mention, it’s great for leftovers which you guys know I’m a huge fan of! If you really want you can put this on a tortilla, or over some added greens for a salad. I personally ate it as is with guacamole and jalapeños - so good!

Ingredients -

1 tbsp. + 1 tsp. avocado oil

1 lb. grass fed ground beef

1 tsp. chili powder

1 tsp. cumin

1/2 tsp. coriander

1/4 tsp. paprika

Salt & pepper

1/2 white onion diced

1 green bell pepper diced

1 can black beans

1 10oz. can diced tomatoes with habaneros

Handful of chopped kale (yes, sometimes I measure things by the handful!)

1/4 cup Mexican blend shredded cheese

Instructions -

Pre heat oven to 350°F. In a large cast iron skillet heat 1 tbsp. avocado oil over medium heat. Add ground beef and cook for about 10 minutes or until it is browned almost all the way through. Strain some of the excess oil. Add chili powder, cumin, coriander, paprika, and a pinch of salt and pepper to the beef and let it continue to brown a couple more minutes. Push the ground beef to one side of the skillet, and in the other side add 1 tsp. avocado oil as well as the onion and green bell pepper. Let them sauté for about 6 minutes, stirring occasionally. Mix the peppers and onions in with the ground beef. Strain the black beans and rinse. Strain about half the juice from the tomatoes but leave the rest. Mix in the black beans and canned tomatoes to the cast iron. Add in the chopped kale and let cook about 1 minute. Sprinkle the cheese on top of the dish and place the skillet in the oven for 8 minutes. Enjoy with toppings of choice such as guacamole, jalapeños, cilantro, sour cream, or whatever your heart desires!