|bell peppers, corn, black beans, and ground beef topped with avocado and cheese |
make a gluten-free, one-skillet meal
Enjoy these flavors wherever you are, and think of the cultural traditions that make your hometown come together to celebrate. Viva Fiesta!
Bell Pepper & Beef Fiesta Skillet Bake
1 tablespoon olive oil
1 large yellow or white onion
1 lb ground beef
two tablespoons tomato paste
3 cloves garlic, minced
2-3 teaspoons fajita seasoning (divided use)two bell peppers, any color, diced (or thinly sliced with a spiralizer)
1 cup fresh or frozen corn (thaw if frozen)
1 can black beans, drained and rinsed
1 avocado, thinly sliced
1/2 cup shredded cheddar cheese
1/2 cup salsa
1/2 cup plain/Greek yogurt or sour cream
Preheat oven to 400F/ 205C.
Heat a large cast-iron skillet (at least 10 inches) over medium heat. When hot, add the olive oil and swirl to coat the pan. Add the onion, and saute 5-7 minutes, until translucent and beginning to brown. Add 1 teaspoon of fajita seasoning and the ground beef, breaking it up into small pieces, and stirring to brown it evenly, about 5-6 minutes. Once the meat has cooked through, add the tomato paste, and stir to distribute. Remove the beef mixture from the skillet into medium sized bowl, set aside.
To the hot skillet add the garlic, sauteing for 1 minute, then add the bell peppers, corn, and another teaspoon of fajita seasoning. Saute until the peppers begin to soften, 4-5 minutes. Add the black beans and stir to incorporate. Add the beef mixture back to the skillet, and stir gently to evenly distribute the beef through the vegetables. (Taste the mixture at this point, and add a bit more fajita seasoning or a pinch of salt if you'd like).
Top the skillet mixture with the sliced avocados and shredded cheese. Place in the oven and bake at 400F/ 205C for 5 minutes, until cheese is melted. Serve immediately with salsa and yogurt or sour cream.
Serving Tip: Tex-Mex dishes are often served with a simple salad of shredded lettuce topped with a dollop of guacamole and chopped tomatoes. This would be the perfect side for this hearty skillet bake.
Storage Tip: leftover skillet bake will keep in an airtight container in the fridge for 3-4 days.