This Mexican-themed meal, courtesy of Inspiralized, is sure to become one of your most craved dishes — the melted cheese, savory beef and seasoned bell pepper “noodles” are irresistible. With an easy cleanup, too, what’s not to love? This seasoning makes extra so you’ll have some ready to go next time. While making your own seasoning is best, feel free to use 1 tablespoon of your favorite premade fajita seasoning to cut down on time.
Bell Pepper Taco Skillet
For the fajita seasoning
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
For the skillet
- 1 large ear of corn
- Salt and pepper
- 8 ounces 90/10 lean ground beef
- 3 large cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 2 large bell peppers, spiralized or sliced into thick, wide ribbons
- 2 medium Roma tomatoes, seeded and chopped
- 3/4 cup Mexican blend cheese
- 1 medium avocado, thinly sliced
- 1 tablespoon chopped fresh cilantro
Mix together all the fajita seasoning ingredients in a small bowl. Set aside.
Place the corn in a medium pot, and add water to cover along with a pinch of salt. Bring to a boil, cook for 2–3 minutes, until fork-tender, and drain.
While the corn cooks, place a 12-inch cast-iron skillet with a lid over medium heat. When water flicked onto the skillet sizzles, add the beef. Season with salt and pepper. Add the garlic and oregano, and cook for 10 minutes or until the meat is browned, breaking it up with the back of a spoon as it cooks. Remove it from the skillet, and set aside.
Add the olive oil to the skillet, and increase heat to medium-high. When the oil is shimmering, add the onion and bell peppers, and cook for 5 minutes, or until the vegetables begin to soften.
Return the beef to the pan, and add the tomatoes and 1 tablespoon of the fajita seasoning. Toss together, and cook for 2–3 minutes. Slice the corn kernels off the cob, then add to the skillet. Sprinkle the cheese over the top. Cover and cook for 5–7 minutes, or until the cheese melts.
Uncover the skillet, and garnish with the avocado slices and cilantro. Serve immediately.
Serves: 4 | Serving Size: 3-inch slice
Per serving: Calories: 327; Total Fat: 22g; Saturated Fat: 8g; Monounsaturated Fat: 9g; Cholesterol: 56mg; Sodium: 431mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 6g; Protein: 19g
Nutrition Bonus: Potassium: 734mg; Iron: 10%; Vitamin A: 83%; Vitamin C: 299%; Calcium: 23%
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