Description
A hearty and flavorful Mexican Ground Beef Skillet combining lean ground beef, sweet potatoes, quinoa, and black beans, all cooked together with aromatic vegetables and spices. Topped with melted sharp cheddar and fresh garnishes, this one-pan meal is perfect for a nutritious and comforting dinner.
Ingredients
Meat and Protein
- 1 pound lean ground beef
- 1 can (14 oz / 400 g) black beans, drained and rinsed
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 1/2 lb sweet potato, peeled and cut into small cubes
Grains and Legumes
- 1/2 cup uncooked quinoa
Seasonings and Sauces
- 4 teaspoons taco seasoning
- 1 tablespoon tomato paste
- 1/2 cup tomato sauce
- 2 cups beef stock
- Salt and freshly ground black pepper to taste
Dairy and Garnishes
- 1/2 cup sharp cheddar cheese, grated
- Fresh cilantro, scallions, and avocado slices for garnishing
Instructions
- Sauté Vegetables: Heat the olive oil in a large oven-proof skillet over medium heat and fry the red onion and both bell peppers for 7-8 minutes until softened and tender.
- Add Garlic: Stir in the finely chopped garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Cook Ground Beef: Add the lean ground beef to the skillet and cook for about 5 minutes, stirring and breaking it up with a spoon until it is no longer pink and well browned.
- Season and Combine: Mix in the taco seasoning and tomato paste, cooking for an additional minute to blend the flavors thoroughly.
- Add Remaining Ingredients: Stir in the tomato sauce, uncooked quinoa, black beans, and sweet potato cubes. Pour in the beef stock and stir well to combine all ingredients evenly. Bring the mixture to a gentle simmer.
- Simmer: Cover the skillet with a lid, reduce the heat to low, and simmer for 15-20 minutes, or until the sweet potatoes and quinoa are fully cooked and tender.
- Preheat Oven: While simmering, preheat the oven to 400ºF (200ºC) to prepare for melting the cheese.
- Add Cheese and Bake: Adjust the seasoning with salt and pepper to taste. Sprinkle the grated sharp cheddar cheese evenly over the skillet mixture, then transfer the skillet to the oven. Bake for 5 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh cilantro, sliced scallions, and avocado slices. Serve hot and enjoy this comforting Mexican-inspired skillet meal.
Notes
- Make sure your skillet is oven-proof before baking with cheese on top.
- You can substitute beef stock with vegetable stock for a lighter flavor.
- Adjust the spice level by increasing or decreasing the taco seasoning as per your preference.
- Quinoa cooks directly in the skillet, so no need to pre-cook it.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
